- STEP 1
Bring a large pot of salted water to a boil. Cut the asparagus in 1/2-inch pieces. You can discard the tips but it is purely up to you.
- STEP 2
Warn the oil in a large saute pan over medium heat. Add the garlic and cook for 1 minute, until softened on the edges. Add the asparagus and season with salt. Cook, stirring to turn and distribute the asparagus, until crisp-tender, about 6 to 8 minutes. Stir in the lemon zest. Once done, take off the heat.
- STEP 3
When the water comes to boil, add the spaghetti and cook until al dente. Scoop out 1/3 cup pasta water and set aside. Drain the spaghetti and add it to the asparagus along with the butter. Place over medium heat. Use tong to toss and melt the butter. Add half the lemon juice and toss again. Taste and adjust the seasoning, adding more lemon juice and salt if needed. If the spaghetti is too dry, fold in some of the pasta water.
- STEP 4
Divide among 2 plates. Season with pepper. Sprinkle with parmesan. If you like, drop 2 tablespoonfuls of ricotta ontop of each. Enjoy!