A quick, healthy, naturally gluten-free recipe adapted from Alice Waters, one of the masters of making humble vegetables sing!

Ricotta salata is a firm, aged Italian cheese made from sheep's milk, known for its salty and slightly tangy flavor—if you can't find that, sub feta or cotija, or even pecorino or parmesan. Serves 4.

INGREDIENTS:

• 1 bunch asparagus (about ¾ lb)
• 1 bunch scallions
• 1 clove garlic
• 3 Tbsp Olio Santo or House Blend EVOO, divided
• 1 Tbsp butter
  
• Salt and pepper
  
• ½ cup vegetable or chicken stock
  
• 8 oz buckwheat soba noodles
• ½ cup grated ricotta salata (or sub feta or cotija cheese)
• Handful of parsley, minced
  
• A few gratings of lemon zest (don't have a lemon? sub 1 or 2 of the last Tbsp of olive oil with Lisbon Lemon EVOO)

Prep your ingredients ahead, this recipe comes together exceptionally quick. Cut the asparagus into ¼-inch-thick pieces, leaving the tips whole (they will be larger). Trim and discard ends of scallions and slice also into ¼-inch-thick pieces as well. Mince the garlic and parsley, zest the lemon. 

Bring a pot of water to a boil for the soba noodles. Add a big pinch of salt and drop in the noodles — they’ll take about six minutes to cook, about the same amount of time as the asparagus.

Put a wide sauté pan over high heat. Add 1 Tbsp olive oil and butter, and sauté asparagus and scallions for 2-3 minutes. Add the garlic and stir for a minute or so. Season with salt and pepper. Stir in the stock and drizzle with the remaining 2 tablespoons of olive oil.

Drain the noodles and add them to the pan with the asparagus. Toss well, cook for 2-3 minutes more and serve topped with the ricotta cheese, parsley, and lemon zest.

VARIATIONS:

• sub 1 Tbsp olive oil with our Garlic EVOO
• Bump up the flavors by using 1 Tbsp Olio Santo or House Blend EVOO for cooking and 2 Tbsp of Lisbon Lemon EVOO, Garlic EVOO or a stronger finishing EVOO of your choice.