Part 3/6:
In a skillet over medium-low heat, pour about a quarter cup of extra virgin olive oil. When the oil is warm, add the sliced garlic and cook for about a minute until fragrant and just beginning to turn golden.
Add the prepared asparagus to the skillet—cooking for about one to two minutes until it turns bright green and slightly tender. For a slight heat kick, incorporate a small pinch (about a quarter teaspoon) of red pepper flakes if desired.
Combining Ingredients
Drain the pasta, but reserve some of the pasta water—it's essential for creating a cohesive, emulsified sauce. Rather than draining the pasta in a colander, lift it directly from the water, keeping it moist.