A simple bowl of pasta is elevated with easy additions of shaved asparagus, Parmesan, and lemon zest and juice.
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.
Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan.
Use a vegetable peeler to create asparagus ribbons and Parmesan shavings. You can substitute another firm cheese, such as Pecorino Romano or ricotta salata.