Recipe for Linguine with white asparagus, spinach, parmesan, and ricotta.

Peel and slice the garlic clove. Clean the spinach. Peel the asparagus from the tip to the base and cut off the tough ends.

Cook the asparagus for about 10 minutes in lightly salted boiling water. Remove them with a slotted spoon, drain, and let cool. Keep the cooking water to cook the pasta... Cut the asparagus into 3 cm pieces and reserve the tips to garnish the plates.

Cook the pasta in the asparagus cooking water according to the time indicated on the package.

Meanwhile, heat some olive oil in a skillet, add the minced garlic and sauté for 2 or 3 minutes. Add the spinach and let it wilt for 2 or 3 minutes. Add the ricotta, grated cheese, asparagus pieces, season with salt and pepper... Mix everything together and let it heat on low for 2 minutes.

Finally, drain the pasta, reserving a small ladle of the cooking water... and mix it with the vegetables, gradually adding the water to achieve a creamy consistency. Serve immediately, adding the reserved asparagus tips and some lemon wedges if desired...