Prepare a large bowl of ice water. Once pot of salted water comes to a boil, blanch asparagus until bright green and al dente, about 2 minutes. Transfer asparagus to ice-water bath to cool.

Drop the linguine in the boiling water and cook until al dente, 7 to 9 minutes ... Add the oil, then the asparagus and sauté until the asparagus is bright green, 3 to 4 minutes.

TIP: This also works if you want to eat the asparagus cold: just cook the asparagus until al dente, then drain immediately under cold running water. When the asparagus is cold, wrap it loosely in ...

Cook the asparagus in boiling salted water for 2-3 minutes until al dente. Cut into 5mm (1/4 inch) thick slices at an angle. Bring the stock to the boil, reduce the heat and keep it at a gentle ...