This is a warm pasta salad, all of the spring ingredients , asparagus and aragula tied together perfectly to give the salad a deliciously fresh and peppery and savory flavor. The lemon juice (and peel) gave it a bright kick of citrus. Cut the asparagus on the diagonal into bite-sized pieces and cook it approx in 10 minutes. In a large stockpot filled with (generously*) salted water, cook pasta al dente according to package instructions. About 3 minutes before the pasta is done, stir the asparagus in with the pasta. Then rinse the pasta and asparagus with cold water. Take a frying pan and melt the butter than add the lemon juice and zest, peck of salt and pepper and aragula, dont fry it only ted in the butter. Than stir the pasta and asparagus into sauce only for hal a minutes. Taste and season with additional black pepper, if needed and serve with hard boiled eggs and grana padana on top of.