- In a large pot of salted boiling water, cook the pasta al dente. Drain and oil lightly.
- Meanwhile, in a large skillet over medium heat, soften the onion and garlic in the butter. Deglaze with the wine and reduce until almost dry. Add the broth and asparagus and bring to a boil. Let simmer, uncovered, until al dente.
- Stir in the mascarpone, zest and thyme. Add the crab meat and pasta and heat through, stirring gently to coat well. Season with salt and pepper. Add broth, if needed. Adjust the seasoning.
During lobster season, you can replace the crabmeat by two cooked lobsters. Each 454 g (1 lb) shelled lobster gives about 125 g (¼ lb) of meat.