Pasta With Asparagus & Lemon

1 1/2 lbs asparagus
1 lb penne
1/4 cup lemon juice
1/4 cup extra virgin olive oil
salt and pepper to taste
1/4 cup Parmesan cheese

1) Bring a large pot of salted water to a boil for the pasta.
2) Meanwhile, rinse the asparagus, snap off the tough lower stems, and discard them. Cut off 1 1/2 inches of the asparagus tips and reserve. Chop the rest of the stems. Cook the asparagus tips in boiling water to cover for 3 or 4 minutes, until tender. Remove to a colander with a slotted spoon and set aside. In the same pot, blanch the chopped asparagus stems for 6 or 7 minutes, until tender. Drain, rinse in cold water, and reserve separately.
3) Cook the past in the boiling water until al dente. While the pasta cooks, puree the asparagus stems, lemon juice, and olive oil in a blender or food processor until smooth. If necessary, add a little of the hot pasta water. Add salt and pepper to taste.
4) Drain the pasta and transfer it to a large bowl. Stir in the asparagus puree, the asparagus tips, and the grated cheese. If the pasta has cooled, stir it in a pot on high heat for 1 or 2 minutes, until hot. Serve immediately.

Review: I am happy to have used my blender. I convinced my dad to buy me one a couple of years ago, despite his belief that it would only get used for milkshakes and margaritas. While it has been used for those purposes many times, it's occasionally been used for nutritious things, too. This dish was shocking at first, as one's palate is not used to the lemon/asparagus combination. But, it quickly won me over. The puree serves as a different type of sauce, which greatly compliments the asparagus tips and pasta. This is definitely a keeper!