The best pasta primavera I’ve ever had was in a small Italian restaurant (whose name I’ve forgotten) in the upper east side in NYC. The pasta was fresh, the sauce was brothy, lemony and creamy and the vegetables were delicious. It was a memorable meal. This recipe is in homage to that pasta and to all the tiny Italian restaurants in New York.

Boil water- steam or boil asparagus broken into 2 inch chunks for 2 minutes . Cook pasta in the same water. For the sauce- add 1-2 tbsp of butter, add some chopped garlic and 1-2 tbsp of capers till the garlic just starts browning. Add a cup of vegetable broth and cook for about 5 minutes till it is reduced by half. Add asparagus, a splash or two of heavy cream and 1-2 tsp of lemon juice. Toss pasta with sauce and garnish with parsley and Parmesan cheese