Lemony Brown Butter Asparagus Penne

Instructions

1. Bring a large pot of salted water to a boil. Add in the asparagus and boil until bright green, about 2 minutes. Using a slotted spoon, remove the asparagus from the pot and transfer to a colander to drain off excess water. Add the penne to the pot of boiling water and cook according to package directions until the pasta is al dente.
2. In a separate, large pot or high-walled skillet, melt the butter over medium heat. Continue to cook, stirring occasionally, until golden-brown and nutty in aroma. Add in the minced garlic and cook until fragrant, about 1 minute. Stir the cooked asparagus and penne into the brown butter, tossing to coat. Continue to cook for 2-3 minutes, stirring constantly. Remove from heat.
3. Stir in half of the parmesan cheese. Squeeze the juice of 2 lemons into the pasta mixture, being careful to avoid any seeds. Season with salt and pepper, to taste.
4. Top with lemon zest and the remaining parmesan cheese, to serve.