1 lb asparagus, trimmed and cut into 2 inch pieces
8 ounces heavy cream, zest of 1 lemon
3 Tbsp lemon juice
1/2 tsp salt
2 Tbsp unsalted butter
1/4 cup pasta cooking water
fresh cracked pepper and parmesan cheese, for serving
Directions
Cook the pasta in a big pot of well salted water until just al dente. I usually cook it for a few minutes shy of what it says on the box. Drop the asparagus in for the last minute of cooking. Drain, reserving 1 cup of the cooking water. Add the butter, a tablespoon at a time, to the sauce, and stir to melt it. Taste to adjust the salt or the lemon juice.
Meanwhile pour the cream into a skillet with deep sides (big enough to hold the finished pasta) and bring to a simmer. Add the lemon juice, zest, and salt. Add the butter, a tablespoon at a time, to the sauce, and stir to melt it. Taste to adjust the salt or the lemon juice. Add the drained pasta and asparagus to the skillet and toss to combine, adding the 1/4 cup hot pasta water along with it. Serve immediately, topped with plenty of Parmesan cheese and fresh cracked black pepper.
