Toss in 2 tablespoons of the olive oil and sprinkle with kosher salt and pepper.
Roast in the 450℉ oven for 5 to 10 minutes or until cooked through.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, heat oil in a large skillet until shimmering.
Add asparagus, garlic, lemon zest, and red pepper flakes and cook, stirring, about 30 seconds.
Add drained pasta to the skillet with asparagus mixture and return to medium-high heat.
Squeeze juice from lemon into skillet and add 2 ounces 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.
Top with parmesan.
Notes
Storage:Store leftover pasta in an airtight container in the fridge for up to four days. It makes a great lunch—your coworkers (or kids!) will be jealous.You can serve asparagus pasta hot, cold, or at room temperature—you do you! Reheat asparagus pasta with a splash of water or broth on the stovetop or in the microwave.I don’t recommend freezing this cooked pasta dish. Freezing and thawing will change the texture of the asparagus and sauce.Tips:
Hold each asparagus spear at both ends and gently bend it toward the bottom until the woody tips snap off, or cut them off with a sharp knife.
It’s easy to make this lemon pasta side dish gluten-free—just use gluten-free pasta.