Asparagus and Spring Onions with Buckwheat Linguine

1 lb asparagus
2 spring bulb onions, (about 1/2 pound)
1 tsp olive oil
3 tbsp unsalted butter
salt and pepper
1 lb buckwheat linguine
3 cloves garlic
1 cup vegetable stock
1 tbsp chopped chervil, plus
20 sprigs chervil, for garnish
1/2 lemon
1/2 lb ricotta salata cheese

Snap off the ends of the asparagus and peel if the stalks are thick. Slice diagonally 1/4 inch thick, leaving the tips whole. Trim and peel the spring onions and slice them very thin. Peel and finely chop the garlic.

Bring a pot of salted water to a boil for the pasta.

In a pan big enough for the vegetables to be sauteed, not steamed, heat the olive oil and 1 tablespoon of the butter. Add the asparagus and the spring onions, season with salt and pepper, and saute over high heat for a few minutes, until the vegetables are slightly browned and caramelized. When the vegetables are nearly done, add the garlic and cook 1 minute more.

Cook the linguine.

When the vegetables are ready, pour in the vegetable stock to deglaze the pan; add the rest of the butter off the heat, swirling the pan to thicken the sauce. Add the chopped chervil and a squeeze of lemon. Taste for salt, pepper, and lemon juice, and adjust if necessary.

Drain the linguine, add to the vegetables, and toss. Serve immediately on warm plates, garnished with crumbled ricotta salata and the chervil sprigs.

Servings: 4 to 6
Source: Chez Panisse Vegetables by Alice L. Waters