My girlfriend (also a veg) makes this fabulous lemon-asparagus pasta dish from the Moosewood cookbook.

You can just leave the cheese off?

Pasta with Asparagus & Lemon

Recipe By :Moosewood Collective
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds asparagus
1 pound penne or casarecce pasta
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
salt and black pepper to taste
1/4 cup grated Pecorino or Parmesan cheese

Bring a large pot of salted water to a boil for the pasta.

Meanwhile, rinse the asparagus, snap off the tough tower stems, and discard
them. Cut off 1'/2 inches of the asparagus tips and reserve, Chop the rest of
the stems. Cook the asparagus tips in boiling water to cover for 3 or 4 minutes,
until tender. Remove to a colander with a slotted spoon and set aside. In the
same pot blanch the chopped asparagus stems for 6 or 7 minutes, until tender.
Drain, rinse in cold water, and reserve separately.

Cook the pasta in the boiling water until al dente. While the pasta cooks, puree
the asparagus stems, lemon juice, and olive oil in a blender or food processor
until smooth. If necessary, add a little of the hot pasta water. Add salt and
pepper to taste.

Drain the pasta and transfer it to a large bowl. Stir in the asparagus puree,
the asparagus tips, and the grated cheese. If the pasta has cooled, stir it in a
pot on high heat for I or 2 minutes, until hot. Serve immediately.