Lemon-Chile Linguine with Asparagus – Rachael Ray

Ingredients

• Salt
• 1 pound asparagus, trimmed
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 2 shallots, finely chopped
• 4 cloves garlic, grated
• Juice and zest of 1 lemon
• 1 teaspoon crushed red pepper
• Black pepper
• 1 cup white wine
• 2 tablespoons butter
• 1 pound linguine
• 1 cup grated Parmigiano-Reggiano, plus more for serving