This is an wonderful spring dish that sounds like a repeat of the former and guess what?
Doesn't mean it's not equally brilliant though!
2 cups penne
1 bunch asparagus
dried Greek oregano
Cut the delicate tops of the asparagus and set aside. Quickly strip the woody bits with a knife. Cut at a steep diagonal angle into thin spears, and set aside separately.
With a peeler, zest the lemon and keep the strips. Dice finely. Set the lemon aside.
Bring the heavily-salted pasta water to a boil. Cook the pasta until al dente.
Meanwhile, heat some olive oil in a pan. Fry the asparagus strips at a low heat until they are well-done (roughly 6-7 mins.) Toss in the spears for about a minute and add the lemon zest, and the oregano. Toss in 1/2 cup of the pasta water.
Toss in the pasta when done. Squeeze the leftover lemon all over it, and toss. Serve with lots of black pepper and parmesan on top.