Pasta with asparagus, nutmeg and parmesan

INGREDIENTS
3-4 people

400 g pasta (e.g. linguine or spaghetti)
500 g green asparagus, cut into small pieces
1 small handful of freshly grated Parmesan cheese
1 teaspoon freshly grated whole nutmeg or ground nutmeg
Freshly ground black Ceylon pepper to taste
2 tablespoons butter
Juice from 1/2 lemon
Olive oil
Salt

HOW TO DO IT

Cook the pasta in a large pot of salted water until al dente. While the pasta is cooking, sauté the asparagus in a large pan with butter and a little olive oil over medium heat for about 2 minutes. When the pasta is al dente, drain, reserving some of the cooking water for topping.

Toss the pasta with the asparagus and season with grated nutmeg, freshly ground black pepper and salt. Add a little cooking water if the pasta is not quite tender and simmer until the pasta is tender but still has a bite. Add the parmesan cheese and lemon juice and serve with a little extra grated nutmeg and parmesan on top.