I tore this recipe for pasta with asparagus and ricotta cheese out of the New York Times magazine a few weeks ago, where it found its way under a pile of bills, magazines, and other recipes, until today when it became my excuse to gleefully buy some what are sure to be last-of-the-season asparagus. I amended the original recipe by adding a few dashes of nutmeg to the seasoning, for an added kick. This recipe is simple, both in taste and method, only requires one pot, and makes a huge amount. It’s a little heavy on the pasta, you could easily cut it back. You can also dress it up some by adding lemon zest, cut cherry tomatoes, or even some Italian sausage. Remove the asparagus with tongs and place in the ice bath to stop the cooking. Season to taste with salt, pepper, and several dashes of nutmeg. Add some of the reserved pasta water if needed.
