Instructions

1. Trim the asparagus by separating the tough woody stem from the tender tips. It’s hard to say how much, because each spear is so different. But there will probably be a lot that is very woody. Set the woody stems aside. And cut the tender parts into 2 inch pieces and set aside
2. Chop the shallot finely and add to a large frying pan with the butter and olive oil. Heat gently, over medium heat, until the shallot is tender. Add the asparagus tips, a tsp of salt and about a cup of water. Stir and cook until the asparagus are just tender and most of the water has boiled away. About 6 to 10 minutes or so. Turn off the heat.
3. Bring a large pot of salted water to boil. Add the woody stems, cover, and let simmer for 20 minutes. Drain, reserving the water and throwing away the stems. Bring the asparagus water back to a boil, and add the pasta.
4. In the meantime, in a small bowl, stir the ricotta with the grated cheese until smooth.
5. When the pasta is nearly done, scoop up a ladle full of the asparagus/pasta water, and stir it into the cheese mixture. It should be a creamy consistency.
6. When the pasta is al dente, drain, reserving 2 cups of the cooking water (more than you will need, but better to err on the side of too much).
7. Add the drained pasta to the frying pan with the asparagus, and turn the heat on. Stir well, heating and adding about a cup of the reserved water. Cook over heat for about 2 minutes to let the flavors come together and the pasta finish cooking.
8. Turn off the heat and add the cheese mixture, stirring and adding more pasta water if it seems to dry. Taste and correct for seasoning.
9. Serve.