Farfalle With Asparagus, Toasted Almonds, And Browned Butter

1. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add asparagus and cook, without stirring, until beginning to brown, about 1 minute. Stir in shallots, garlic, 1⁄2 teaspoon salt, and pepper and continue to cook, stirring often, until asparagus is crisp-tender, about 4 minutes; transfer asparagus mixture to large plate.
2. Melt butter in now-empty skillet over medium-high heat. Add almonds and cook, stirring constantly, until toasted and browned and butter is nutty and fragrant, 1 to 2 minutes. Off heat, stir in asparagus mixture, vinegar, and thyme.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add asparagus mixture and 1⁄2 cup Parmesan to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, passing remaining 1⁄2 cup Parmesan separately.

TRIMMING ASPARAGUS
The tough, woody part of the stem will break off in just the right place with this method, without cutting.
Bend spear about 1 inch up from bottom until it snaps.