Ingredients

• 1lb. spaghetti
• ⅔ cup extra-virgin olive oil
• 1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal
• 4 garlic cloves, smashed
• 4 3″- long strips lemon zest
• ½ tsp. crushed red pepper flakes
• 8 large basil leaves
• 2 lemons, halved
• 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving

Directions
Step 1
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.

Step 2
Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.

Step 3
Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.

Step 4
Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan.