Equal parts EVOO and fresh squeezed lemon juice (I juiced 4 lemons, which was somewhere between 1/2 cup and 3/4 cup)
1 cup freshly grated Parmesan Reggiano
2-3 cloves garlic, pressed
Salt and pepper
Zest of 1-2 lemons
Handful of fresh parsley, chopped
Your pasta of choice (I used fresh Fettucine)
1 bunch asparagus, woody ends removed
More EVOO, salt and pepper
However much pine nuts you want, toasted

Preheat oven to 400 degrees. Toss asparagus with EVOO on a rimmed cookie sheet, arrange in a single layer, and season with S & P.

Whisk together the lemon juice, EVOO, garlic, and S & P in a large serving bowl. Stir in the grated cheese and set aside. In a separate small bowl, combine the lemon zest and parsley.

Pop the asparagus into the oven and roast for 20 minutes.

Bring a pot of water to a boil. When rolling, cook your pasta as needed. When ready, remove pasta with tongs into the serving bowl (don’t worry about a little water getting in as that will help bind the sauce to the pasta). Gently toss to coat with lemon sauce, then add the lemon-parsley mixture and toss a bit more.

Remove asparagus and chop into large bite-sized pieces.

Grab a big helping of pasta with the tongs and plop it on a plate. Top with a good amount of asparagus. Sprinkle with pine nuts. Dig in!