From restaurateur Evan Funke/ published in Bon Appetit

INGREDIENTS

4 servings

Kosher salt

1 lb. 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, plus 2 lemons, halved

½ tsp. crushed red pepper flakes

8 large fresh basil leaves

2 oz. freshly grated Parmesan cheese (about 1 cup), plus more for serving

PREPARATION

Bring a large pot of salted water to a boil. Add 1 lb. spaghetti and cook pasta, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking water.

Meanwhile, heat ⅔ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add 1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal, season with kosher salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add 4 garlic cloves, smashed, 4 (3"-long) strips lemon zest, and ½ tsp. crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.

Add cooked pasta and 8 large fresh basil leaves to pot with asparagus mixture and return to medium-high heat. Squeeze juice from 2 lemons, halved, into pot and add 2 oz. freshly grated Parmesan cheese (about 1 cup), 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.

Divide pasta among bowls, garnish each with a lemon strip, and top with more Parmesan cheese.