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Prep Time
10 Mins
Cook Time
13 Mins
Total Time
23 Mins
Yield
Makes 4 servings (serving size: 2 1/4 cups)
Photo: Jonathan Kantor

How to Make It

Step 1

 Cook pasta according to package directions in salted water; reserve 1/2 cup pasta water. While pasta cooks, grate zest from lemon and squeeze 2 tablespoons juice into a small dish. Trim asparagus; peel into ribbons with a vegetable peeler.

Step 2

 Return pasta to pot; toss with asparagus, lemon zest and juice, 1/4 cup cheese, oil, 1/4 teaspoon each salt and freshly ground pepper, and enough pasta water to make a thin sauce. Divide among 4 bowls; top each with 1 tablespoon Parmesan.

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