Serves 4

It’s hard to resist the first crush of spring vegetables as they hit the market, and this pasta, with tender lettuce leaves, fresh peas, asparagus, and spring onions, celebrates the season. The bulbs of spring onions are slightly larger than golf balls, and have a sweet flavor when cooked with butter over low heat. Their green tops have a stronger flavor. Save them to make stock.

6 leaves of Boston lettuce

1¼ pounds fresh peas, shelled, or 1 cup frozen peas

2 spring onions (white part only), halved and thinly sliced

3 tablespoons cold butter, cubed

Salt, to taste

2 tablespoons water

¾ pound thick spaghetti

1 pound asparagus, ends trimmed, cut into 1-inch lengths

½ cup heavy cream

½ cup finely grated Parmesan, plus more for serving

Finely grated rind of 1 lemon

Juice of 1 lemon

Freshly ground black pepper, to taste

1. Roll the lettuce leaves into a bundle and slice across the bundle to finely shred the leaves.

2. In a large skillet with a lid over medium heat, combine the peas, spring onions, and butter. Sprinkle with salt and scatter the lettuce over the top. Set the pan over high heat for 1 minute.

3. Turn the heat to low, sprinkle the water on top, and cover the pan. “Sweat’’ the vegetables for 10 minutes, or until soft.

4. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook for 8 minutes. Add the asparagus, and cook for 3 more minutes, or until the asparagus is tender and the pasta is al dente (total cooking time is about 11 minutes). Drain in a colander.

5. Add the cream to the skillet and, over medium heat, heat until simmering. Add the spaghetti, asparagus, cheese, lemon rind, and lemon juice. Toss together, taste, and add more salt, if you like. Sprinkle with freshly ground black pepper and extra Parmesan. Sally Pasley Vargas

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.