Penne with Shrimp, Asparagus and Pine Nuts

This is a great dish for winter or summer,
in the summer I like to grill the shrimp.

Ingredients:
1/4 cup plus 2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
2 tablespoons dry white wine
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
1 pound large shrimp, peeled and deveined
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 pound penne pasta
2 tablespoons fresh lemon juice
3 tablespoons freshly grated Parmesan cheese, plus more for garnish
1/2 cup toasted pine nuts
Lemon wedges, for garnish

Directions:
In a large glass or ceramic bowl,
mix the olive oil, garlic, rosemary, wine,
vinegar and salt and pepper and whisk.
Rinse the shrimp and pat them dry.
Add them to the bowl and stir them
gently with the marinade to coat.
Cover and refrigerate for about 1 hour,
stirring occasionally.
Preheat the broiler.
About 10 minutes before serving,
bring a saucepan of boiling salted water
to a boil and cook the asparagus
for about 5 minutes until crisptender.
Drain and set aside.
Remove the shrimp from the marinade,
arrange on an aluminum foil-lined
broiler tray and broil for about 6 minutes,
turning the shrimp once during cooking, until pink.
Set aside.
Meanwhile, bring a large pot of salted water
to a boil and cook the pasta
for about 8 minutes or until al dente.
Drain and return to the pot.
Add the lemon juice and 3 tablespoons
of cheese and toss well.
Add the shrimp, asparagus
and pine nuts and toss again.
Season to taste with salt and pepper.
Serve in shallow pasta bowls,
sprinkled with more cheese
and garnished with lemon wedges.