pasta:

12-16 oz. spaghetti, linguine, or fettuccine

  • boil following package directions for al dente (do not use more water than needed to make sure the pasta water is starchy enough)
  • drain and set aside while making the sauce, reserving 1 cup of liquid

lemon sauce:

juice from 2 lemons (about 6 Tbsp.)
1/4 cup olive oil
1 tsp. dijon mustard
1 tsp. kosher salt
1/2 tsp. pepper

  • shake in a jar or whisk until emulsified

asparagus:

1-2 Tbsp. olive oil
2 shallots, sliced
4 cloves garlic, sliced

  • heat oil in a large pan, and saute for 3 minutes

1/4 tsp. red pepper flakes

  • add flakes and cook for 30 seconds

1 bunch asparagus, sliced into 1” pieces
zest from one lemon

  • add and cook for 3-5 minutes, until asparagus begins to soften
  • remove from heat until pasta is ready

creamy lemon asparagus pasta:

asparaus mixture
pasta
1/2 cup reserved pasta water
lemon sauce
1/2 cup parmesan, grated

  • combine asparagus, pasta, pasta water, and lemon sauce
  • sprinkle parmesan over the pasta while tossing to combine, adding more pasta water as needed

3/4 cup fresh basil leaves, sliced
1 Tbsp. capers, drained
zest from one lemon
salt and pepper, to taste

  • add, toss to combine, and cook for 1 minute
  • season with salt and pepper and serve warm

source: https://rainbowplantlife.com/creamy-lemon-asparagus-pasta/