Ingredients
Method
- Fill a large pot with water and add a generous amount of salt. Bring to a rolling boil.
- Wash the asparagus, snap off the woody ends, and cut the stalks into 2-inch pieces.
- Add the pasta to the boiling water and cook it for about 2 minutes less than package instructions.
- In a large skillet, heat the olive oil over medium heat. Add garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
- Add asparagus pieces to the skillet, cooking for 3-5 minutes until slightly crisp.
- Before draining the pasta, scoop out about 1 cup of pasta water. Add lemon juice and half of the zest to the skillet.
- Transfer the pasta directly into the skillet and pour in half of the reserved pasta water. Toss vigorously over medium-high heat.
- Add more pasta water if the sauce looks dry, then stir in parsley and remaining lemon zest.
- Taste and season with sea salt and black pepper. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet, adding a splash of water or olive oil to avoid rubbery pasta.