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

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

1-2 Tbsp. olive oil
2 shallots, sliced
4 cloves garlic, sliced
1/4 tsp. red pepper flakes
1 bunch asparagus, sliced into 1” pieces zest from one lemon

  • heat oil in a large pan, and saute shallots and garlic for 3 minutes
  • add red pepper flakes and cook for 30 seconds
  • add asparagus and lemon zest, and cook for 3-5 minutes, until asparagus begins to soften
  • remove from heat until pasta is ready

1/2 cup parmesan, grated
1/2 cup reserved pasta water
3/4 cup fresh basil leaves, sliced
1 Tbsp. capers, drained
zest from one lemon
salt and pepper, to taste

  • add lemon sauce, pasta, parmesan, and pasta water to asparagus and toss to combine
  • increase heat to medium high and toss to coat, adding more pasta paster as needed
  • add remaining ingredients, toss to combine, and cook for 1 minute
  • season with salt and pepper and serve warm

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