Creamy Asparagus Pasta | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
• Kosher salt and ground black pepper
• 8 ounces wide, flat pasta, such as tagliatelle or fettuccine
• 1 tablespoon salted butter
• 2 medium garlic cloves, finely chopped
• 2 medium shallots, halved and thinly sliced
• 1 cup heavy cream
• ¼ cup finely grated Parmesan cheese, plus more to serve
• 1 teaspoon grated lemon zest, plus lemon wedges to serve