Ingredients
Coarse salt and ground pepper
12 ounces spaghetti
1 bunch (1 pound) asparagus, tough ends removed, shaved with a vegetable peeler
4 strips lemon zest, thinly sliced, plus 1 tablespoon fresh lemon juice
4 tablespoons butter
1 ounce Parmesan, shaved with a vegetable peeler
Preparation
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.
Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan.
