Ingredients:

  • 1 pound (450g) pasta (linguine, spaghetti, or penne recommended)
  • Salt, for pasta water
  • 1 pound (450g) fresh asparagus, trimmed
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes (optional, for a bit of a kick)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta is cooking, snap off the tough ends of the asparagus. Cut the asparagus into 1-2 inch pieces.
  3. Add the asparagus to the boiling pasta water for the last 2 minutes of cooking time. Drain with the pasta. (Alternatively, blanch in a separate pot of boiling water for 2 minutes, then immediately transfer to an ice bath).
  4. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, careful not to burn.
  5. Stir in the heavy cream, Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using) into the skillet. Bring to a simmer, stirring constantly, until the cheese is melted and the sauce has thickened slightly, about 2-3 minutes.
  6. Add the cooked pasta and asparagus to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
  7. Season with salt and pepper to taste. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.