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Trim asparagus and slice the stalk lengthwise. Coat asparagus with a bit of olive oil and grill to a light char and set aside.
Combine lemon juice, zest and mascarpone, set aside.
Bring salted water to a boil and add pasta, return water to a rolling boil & cook pasta thoroughly.
Meanwhile, melt butter in a sauté pan; add 2 ounces pasta water, the minced vegetables and asparagus to the pan.
Portion pasta into bowls. Add the asparagus & sauce. Top with a heaping teaspoon of mascarpone. Serve hot or at room temperature.