Spaghetti With Asparagus, Pine Nuts, And Grape Tom

• 1 lb fresh asparagus, cut as directed
• 4 tablespoons extra virgin olive oil
• 3 large garlic cloves, chopped small, but not fine
• 16 grape or cherry tomatoes, halved
• 1/2 cup pine nuts
• 2 large carrots, cleaned and grated
• 3/4 cup fresh Italian parsley, coarsely chopped
• 1/4 teaspoon red pepper flakes - or to taste
• 1/4 teaspoon dried oregano
• salt and pepper
• 1/2 lb spaghetti
• fresh reggio parmigano cheese, grated

1. Begin by filling a 6 quart pot with at least 4 gallons of water, and 1/2 teaspoon of salt for each gallon. While the water is coming to a boil, prepare the raw ingredients.
2. By hand, snap asparagus at its natural breaking point, about 2/3 of the distance from the tip, and discard the bottom portions. Cut remaining asparagus into diagonal pieces, about 1/2 inch thick. Peel and grate the carrots, prepare the parsley, cherry tomatoes, and the garlic, and set aside.
3. When the water is boiling, place the spaghetti in the pot. When the water boils again, put timer at 9 minutes.
4. Heat 4 tablespoons oil in a 12 inch heavy skillet over moderately high heat until just hot - but not smoking. Saut? the garlic and pine nuts, pepper flakes, oregano, and 1/4 teaspoon salt. Stir quickly, for about 30 seconds, or until the pine nuts are beginning to color. Turn down the heat a bit, and add the asparagus, grated carrot, and tomatoes, continuing to stir for another 2 minutes. Add the chopped parsley. Correct seasoning with more salt and ground black pepper. Saut? 1 minute. Turn the heat off. Test asparagus for doneness. It should be bright and crisp, but not raw. If not quite cooked, place cover on the pot until spaghetti is ready.
5. At 9 minutes check the pasta. Continue to check until it is al dente.
6. Drain immediately, place in a serving bowl, and add the asparagus sauce, tossing to distribute the vegetables.
7. Serve with freshly grated reggio parmegiano cheese to taste.
8. Buon Appetite!

fresh asparagus, extra virgin olive oil, garlic, grape, pine nuts, carrots, fresh italian parsley, red pepper, oregano, salt, fresh reggio

Taken from www.epicurious.com/recipes/member/views/spaghetti-with-asparagus-pine-nuts-and-grape-tom-1200659 (may not work)