Instructions

1. Bring a large pot of water to boil over medium high heat. Season the water generously with salt. Add the pasta to the water and stir to prevent sticking. Allow the past to cook until just al dente, 8 to 10 minutes.
2. Meanwhile, heat a large skillet over medium high heat. Add the oil and heat an additional 30 seconds or until the oil moves freely in the pan. Add the shallots, fennel, Calabrian chili paste and 1/2 teaspoon salt. Cook, stirring often until the fennel has softened and is beginning to brown lightly, 3 to 4 minutes. Add the asparagus and remaining 3/4 teaspoon salt. Stir to combine. Cook, stirring occasionally, until the asparagus is tender, another 2 minutes.
3. Using a spider remove the pasta directly from the water to the pan with the vegetables, along with 1/2 cup of pasta water. Alternatively, you can drain the pasta reserving 1 cup of the pasta water. Sprinkle the parmesan cheese directly on the bare pasta and stir to combine. Stir in the lemon zest, lemon juice and chopped almonds, adding more pasta water as needed if the mixture gets too dry. There should be a light, slightly creamy sauce coating the pasta.  Spoon into bowls. Scatter the burrata over the top, drizzle with more olive oil and finish with few grinds of black pepper if using.