• 1 Tbsp plus 1/2 tsp salt
• 1 lb pasta - whole wheat fettucini works well
• 5 Tbsp extra-virgin olive oil
• 1 lb asparagus - bottom 1 in trim & discard cut into 1“ pieces (split if larger than 1/2” dia.)
• 1/2 tsp ground black pepper
• 1 cup waltnuts, chopped
• 6 cups lightly packed spinach leaves washed and dried thoroughly (arugula leaves alternative)
• 6 oz strong blue cheese - Trader Joe's works well
• 2 Tbsp cider vinegar
• 1 Granny Smith apple, peeled for grating over pasta

1. Bring 4 quarts water to boil in stock pot (8 qut). Add 1 Tbsp salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
2. While pasta is cooking, heat 2 Tbsp oil in large nonstick skillet or saute pan over high heat until beginning to smoke. Add asparagus, pepper, and remaining 1/2 tsp salt; cook without stirring, until asparagus begins to brown, about 1 min.
3. Add walnuts and continue to cook, stirring frequently, until asparagus is tender-crisp and nuts are roasted, about 4 min. Toss in greens until wilted.
4. Add asparagus mixture, cheese, vinegar, and remaining 3 Tbsp oil to pasta in stock pot; toss to combine. Serve immediately, grating apple over individual servings.

Serves 5-6      Total Cook Time: 15 min.
Cooks Illustrated Mar/Apr 2003