Step 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 toprevent sticking. Allow the past to cook until just al dente, 8 to 10 minutes.

Step 2

Meanwhile, heat a large skillet over medium high heat. Addthe oil and heat an additional 30 seconds or until the oil moves freely in thepan. Add the shallots, fennel, Calabrian chili paste and 1/2 teaspoon salt.Cook, stirring often until the fennel has softened and is beginning to brownlightly, 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.

Step 3

Using a spider remove the pasta directly from the water tothe 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 theparmesan cheese directly on the bare pasta and stir to combine. Stir in thelemon zest, lemon juice and chopped almonds, adding more pasta water as neededif the mixture gets too dry. There should be a light, slightly creamy saucecoating the pasta.  Spoon into bowls.Scatter the burrata over the top, drizzle with more olive oil and finish withfew grinds of black pepper if using.