- 2 pounds slender asparagus, trimmed, cut on diagonal into 2-inch lengths (about 6 cups)
- 3 tablespoons olive oil
- 1 pound farfalle (bow-tie pasta)
- 1 8-ounce container mascarpone cheese
- 2/3 cup freshly grated Parmesan cheese
- 1/2 cup hazelnuts, toasted, husked, coarsely chopped
- 3 tablespoons chopped fresh chives
- Parmesan cheese shavings
- Preheat oven to 450°F. Line rimmed baking sheet with aluminum foil. Place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat; spread in single layer. Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Stir in mascarpone, grated Parmesan cheese, and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes.
- Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.
- Italian cream cheese; can be found at Italian markets and some supermarkets.