Step 1

Trim and cut asparagus.

Step 2

Toss in 2 tablespoons of the olive oil and sprinkle with kosher salt and pepper.

Step 3

Roast in the 450℉ oven for 5 to 10 minutes or until cooked through.

Step 4

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

Step 5

Drain, reserving 1 cup pasta cooking liquid.

Step 6

Meanwhile, heat oil in a large skillet until shimmering.

Step 7

Add asparagus, garlic, lemon zest, and red pepper flakes and cook, stirring, about 30 seconds.

Step 8

Add drained pasta to the skillet with asparagus mixture and return to medium-high heat.

Step 9

Squeeze juice from lemon into skillet and add 2 ounces Parmesan and 1 cup reserved pasta cooking liquid.

Step 10

Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute.

Step 11

Taste and season with more salt if needed.

Step 12

Top with parmesan.