Penne W/Ricotta & Asparagus

• Sea salt
• 1 1/4 lbs thick aparagus,ends trimmed
• 1 lb penne
• 1 clove garlic,peeled
• 15 oz whole milk ricotta
• 2 tblsp olive oil
• 2/3 cup grtd parmesan cheese

1. Bring large pot of water to boil,add salt
2. Add asparagus:cook until tender/firm(4min); lift out w/tongs
3. transfer to ice bath; cut into 1/4 slices,leaving tips intact
4. Bring water back to boil,add penne
5. Rub lrg serving bowl w/garlic
6. Add ricotta,olive oil & 1/4 cup of pasta cooking water;blend
7. When the pasta is done,drain it(reserving some water) and add it to the ricotta mixture.
8. Top w/asparagus and half the parmesan,then fold everything together.Season w/salt,adding reserved pasta water if needed.
9. Divide among 4 bowls and sprinkle with remaining cheese.

salt, aparagus, penne, clove garlic, milk ricotta, olive oil, grtd parmesan cheese

Taken from www.epicurious.com/recipes/member/views/penne-w-ricotta-asparagus-1239880 (may not work)