Creamy Asparagus Pasta Spring on Your Plate - EPPYC

Ingredients

• 1 pound (450g) pasta (linguine, spaghetti, or penne recommended)
• Salt, for pasta water
• 1 pound (450g) fresh asparagus, trimmed
• 2 tablespoons (30ml) olive oil
• 2 cloves garlic, minced
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
• 2 tablespoons (30ml) lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 1/4 teaspoon red pepper flakes (optional, for a bit of a kick)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish