1 pound asparagus, woody ends snapped off
2 teaspoons olive oil
1/2 teaspoon salt
1 pound linguine
1 teaspoon olive oil
1 shallot, minced
1 pinch salt
1/4 cup white wine
juice and zest of 2 lemons
3 tablespoons cold butter, diced
6 ounces feta cheese
1/2 teaspoon freshly ground black pepper
10 basil leaves, chiffonnade
Preheat the oven to 400 degrees. Toss the asparagus with the olive oil and salt, and place in an even layer on a baking sheet. Roast for 20 minutes, or until the asparagus is nice and caramelized.
After about 10 minutes of roasting, begin cooking the linguine according to package directions.
While the linguine cooks, make the sauce. Heat the oil over low heat and add the shallot and a pinch of salt. Cook until soft, about 3-4 minutes.
Add the wine and stir well. When the wine has reduced by about half, add the lemon juice and cook just until the sauce is hot. Remove from the heat and add the butter, whisking to emulsify.
Toss the pasta, asparagus, and sauce together until well combined. Add the lemon zest, feta, black pepper, and basil. Toss to combine and serve.