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The world of fermentation.
This springtime pasta dish is an elegant supper yet a one-pot affair; the pasta and asparagus start independently but finish together, simmered with half-and-half, so their flavors mix and meld. Be sure to purchase pencil-thick asparagus so the spears cook in the time indicated and are a good size match for the pasta. You will need 2 pounds for this recipe; typically a bunch weighs about 1 pound. Penne and campanelle are our favored pasta shapes for this, but fusilli and gemelli are good, too.
pound campanelle OR penne pasta
Kosher salt and ground black pepper
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