Preparation

• 将大蒜和百里香放入一个小锅中，并加入足够的油，以覆盖约1/3杯。用非常低的热量加热锅，使油的温度在小火煮下方。您应该看到小气泡以缓慢而温和的速度从油中升起。(If the oil begins to simmer, lower the heat. If you can’t reduce the heat any further, remove the pan from the heat to allow the oil to cool slightly, and then return it to the burner.) Continue to poach the garlic until it becomes slightly translucent (there should be no browning), about 20 minutes. Remove the pan from the heat and set aside.
• 同时，将一大锅盐水煮沸。根据包装方向煮意大利面，直到Al Dente，在烹饪的最后2分钟内添加芦笋。保留1杯烹饪水，然后排干面食和芦笋。
  Heat 3 Tbs. of the garlic oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until translucent, about 2 minutes. Add the shrimp, lemon zest, 1/2 tsp. salt, and a few grinds of pepper, and cook, stirring frequently, until the shrimp begin to turn pink, about 11/2 minutes. Add the wine and cook, stirring occasionally, until the shrimp are pink and curled and most of the liquid has evaporated, about 3 minutes.
• Add the pasta, asparagus, cheese, poached garlic, and garlic oil to the pan, toss to combine, and heat through, about 2 minutes. Remove from the heat, add the lemon juice and parsley, and season to taste with salt and pepper. If necessary, add some of the reserved cooking water to loosen the sauce.
• Divide evenly among six shallow bowls. Serve with lemon wedges, passing additional grated cheese.