Farfalle with Asparagus

It might have something to do with all the butter, but this is some of the best pasta I've ever tasted.


Farfalle with Asparagus, Toasted Almonds, and Browned Butter

2 tablespoons vegetable oil
1 pound asparagus, trimmed and cut into 1-inch lengths
2 shallots, sliced into thin rings
3 large garlic cloves, sliced thin
salt
1/2 teaspoon pepper
6 tablespoons unsalted butter
1 cup sliced almonds
1/4 cup sherry vinegar
1 teaspoon minced fresh thyme
1 pound farfalle
2 ounces Parmesan cheese, grated (1 cup)

1. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add asparagus and cook, without stirring, until beginning to brown, about 1 minute. Stir in shallots, garlic, 1/2 teaspoon salt, and pepper and continue to cook, stirring often, until asparagus is crisp-tender, about 4 minutes; transfer asparagus mixture to large plate.

2. Melt butter in now-empty skillet over medium-high heat. Add almonds and cook, stirring constantly, until toasted and browned and butter is nutty and fragrant, 1 to 2 minutes. Off heat, stir in asparagus mixture, vinegar, and thyme.

3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add asparagus mixture and 1/2 cup Parmesan to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, passing remaining 1/2 cup Parmesan separately.