Clarisse Schillers Pasta with Asparagus Sauce

Ingredients

• 1 pound asparagus, preferably pencil-thin
• 5 quarts water
• 2 tablespoons coarse salt
• 6 tablespoons extra virgin olive oil, plus several tablespoons to finish
• 1 large bunch wild scallions, or 4 bunches cultivated scallions, including 3 inches of the green tops, thinly sliced on the diagonal
• Generous pinch of red pepper flakes
• 1 pound pennette or other small pasta (see headnote)

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