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A vibrant and velvety Italian-inspired dinner featuring tender asparagus spears tossed with a rich, zesty lemon cream sauce and perfectly cooked noodles.
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Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to the package instructions until it is 2 minutes shy of al dente.
During the final 2 minutes of the pasta cooking time, drop the prepared asparagus pieces directly into the boiling pasta water to blanch them until bright green and crisp-tender.
In a large skillet over medium heat, melt 30 ml of butter. Add the minced garlic and sauté until fragrant, about 1 minute, ensuring it does not brown.
Pour the heavy cream, lemon zest, and lemon juice into the skillet. Bring to a gentle simmer and let it cook for 2 to 3 minutes until slightly thickened.
Reduce the heat to low. Stir in the remaining 30 ml of butter, the salt, and the black pepper. Whisk in the grated Parmigiano-Reggiano until completely melted and smooth.
Add the drained pasta and asparagus directly into the skillet. Toss continuously for 1 to 2 minutes over low heat until the sauce coats the noodles beautifully and the pasta reaches perfect al dente.
Serve immediately topped with extra grated cheese, lemon zest, and a pinch of cracked black pepper. This dish is best enjoyed fresh as cream-based sauces can separate when reheated.
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