Ingredients:

  • 1 lb spaghetti
  • 4 quarts water
  • 2 tbsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 medium lemon, zested and juiced
  • 1/2 cup parmesan cheese, freshly grated
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb fresh asparagus, woody ends trimmed, cut into 2-inch pieces
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp unsalted butter

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Zest the lemon, mince the garlic, and slice the asparagus into 2-inch pieces.
  2. Add pasta to the boiling water. Cook for 2 minutes less than the package directions. Add asparagus to the pasta water for the final 2 minutes of cooking.
  3. Reserve 1 cup of starchy pasta water, then drain the pasta and asparagus.
  4. Heat olive oil in a large skillet over medium heat. Sauté sliced garlic and red pepper flakes until fragrant and pale gold.
  5. Toss the drained pasta and asparagus into the skillet.
  6. Reduce heat to low. Stir in lemon juice, lemon zest, butter, and parmesan cheese.
  7. Pour in 1/4 cup of reserved pasta water and toss vigorously for 60 seconds until a velvety glaze forms.
  8. Stir in fresh parsley and season with salt and pepper.