Pasta with Asparagus, Mullet Bottarga, and Lemon Zest

Asparagus + bottarga = a flavor sensation! This is a combo you won’t want to miss, especially when asparagus is in season. We’re incorporating the addictively salty, umami mullet bottarga two ways: finely grated to emulsify into a creamy sauce, and in paper-thin shards to give an extra flavor punch. Trim the asparagus spears to approximately the same size as the caserecci pasta to help the dish stay cohesive as you serve. Of course, we like Antichi Uliveti extra virgin olive oil for this recipe, since it comes from Sardinia just like the bottarga!

Ingredients

TIME: 20 minutes
SERVES: 2-3

• Caserecci, 250g / 8.8oz
• Coarse sea salt, to taste
• Whole mullet bottarga, 35g / 1.2oz
• Extra virgin olive oil, 2 Tbsp, plus more as needed
• Garlic clove, 1, peeled and left whole
• Peperoncini, 1 tsp, or to taste
• Asparagus, 150g / 5.3oz, cut into 2-inch pieces
• Lemon zest, from one lemon

Preparation

1. Measure out 20g / 0.7oz of the whole mullet bottarga and grate it finely using a microplane grater or similar. Slice the remaining bottarga into very thin strips and set aside.
2. Bring a large pot of water to a boil, and add coarse sea salt to taste. Begin cooking the caserecci.
3. Meanwhile, heat the 2 Tbsp extra virgin olive oil over medium heat in a wide pan. Add the garlic clove to flavor the oil, and remove it when it begins to brown.
4. Add the peperoncini, then the sliced asparagus, stirring to coat in the oil. Cook for a few minutes, then add a ladleful of pasta water to help the vegetables cook through. When the asparagus are cooked to your liking, turn off the heat.
5. Drain the caserecci, reserving 1/2 cup of their cooking water. Stir the pasta into the asparagus, then add the grated mullet bottarga and the lemon zest. Mix with a wooden spoon until the mixture forms a creamy sauce, adding pasta water and extra virgin olive oil as needed.
6. Once you’ve reached your desired consistency, add the thin slices of mullet bottarga. Divide between bowls and serve immediately, drizzled with additional extra virgin olive oil if you like.