Although my iPhone photo does it absolutely no justice, I just made a fantastic pasta tonight that literally tastes like spring. We should have done this for our workshop last weekend but oh well! Asparagus at this time of year is so incredible and this really makes good use of it. 
 
1 pound fresh asparagus, woody stems trimmed 
Zest of 1 lemon 
2 green onions 
Several sprigs of fresh thyme 
1/4 c California extra virgin olive oil 
1 package of organic Tinkayada rice pasta or other whole grain pasta 
Parmesan cheese (optional) 
 
Cook the pasta until al dente. Cut the asparagus into 1 inch pieces but keep the tips intact and steam until fork tender. When cool, place stems into a food processor with the zest of 1 lemon, fresh thyme and green onion. Process until smooth. Continue processing while adding 1/4 cup olive oil. Add salt to taste. Toss this simple sauce with the pasta and add freshly grated parmesan cheese, if desired.