1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until »al dente«. Mine needed about 9 minutes. Drain when done but keep 1 cup of the pasta water for the sauce.

2. While the pasta is cooking clean the asparagus and cut it into thin slices diagonally. Peel the garlic and cut it into thin slices. Wash the organic lemons with hot water and dry them. Use a potato peeler, cut off long strips of lemon zest (about 5 or 6), and juice the lemons. Grate the Parmesan and keep everything ready for cooking.

3. A few minutes before the pasta is done, add a good amount of olive oil to a Dutch oven (or large frying pan) and heat up. Add the sliced asparagus and sauté for some time while stirring often until the asparagus is slightly colored in a few spots. Add the sliced garlic and lemon zest strips and continue sautéing for another minute or so. If the pasta is not ready yet, remove from the heat.

4. If the pasta is ready, keep the Dutch oven/frying pan on the stove (medium-high heat). Add the drained pasta, lemon juice, and grated Parmesan and stir to combine. Gradually add some pasta water and stir in – the oil and water will emulsify and create a sauce. Don’t be shy stirring vigorously ;) When the pasta is nicely coated with the sauce, you’re done. Season with some chili flakes (optional), as well as salt and pepper to your liking. Serve immediately with some more grated Parmesan on top.