Pappardelle with Pork Ragu

1. Grilled Asparagus

Preheat a grill or grill pan over medium-high heat. Toss asparagus with salt, black pepper, and oil. Grill for 3-4 minutes, turning occasionally, until tender and slightly charred.

2. Citrus Garlic Compound Butter

In a bowl, mix softened butter with garlic, orange zest, lemon zest, lemon juice, salt, black pepper, and oil. Stir until well combined, then transfer to parchment paper and roll into a log. Refrigerate until firm.

3. Pork Ragu

Heat canola oil in a heavy-bottomed pot over medium heat. Sear the pork shoulder on all sides until browned. Remove from the pot. In the same pot, sauté carrots, celery, and onions until softened. Stir in tomato paste and cook for 1-2 minutes. Deglaze with white wine, scraping up any browned bits. Add canned cherry tomatoes, water, salt, and black pepper. Return the pork to the pot, cover, and simmer for 1.5 to 2 hours until tender. Shred the pork and mix with the sauce.

4. Pappardelle

Bring a large pot of salted water to a rolling boil (about 4 quarts of water per 3.2 oz of pasta). Add the pappardelle and cook according to package instructions or until al dente (usually 6-8 minutes). Stir occasionally to prevent sticking. Reserve about ¼ cup of pasta water before draining. Drain the pasta and toss with a small amount of olive oil (0.8 oz) to prevent sticking.

5. Serve

Toss the cooked pappardelle with pork ragu. Arrange grilled asparagus on the side. Top the pasta with grated Grana Padano and chopped parsley. Finish with a slice of citrus garlic compound butter, allowing it to melt over the dish.