Ingredients

1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices

1 pound bow-tie pasta

3 tablespoons unsalted butter

3/4 cup heavy cream

2 tablespoons freshly grated lemon zest (from about 3 lemons)

1/4 cup fresh lemon juice

3/4 teaspoon salt

1/3 cup finely chopped fresh parsley leaves

Accompaniment: freshly grated Parmesan cheese

Description

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