A delightful pasta dish combining the fresh flavors of asparagus and lemon in a creamy sauce.
Trim the asparagus and cut it into bite-sized pieces.
Cutting the asparagus into uniform pieces ensures even cooking.
Steam the asparagus until tender-crisp, then rinse under cold water to stop the cooking process.
Rinsing the asparagus in cold water helps retain its vibrant green color.
Bring a large pot of salted water to a boil and cook the linguine until al dente.
Reserve some pasta water before draining to adjust the sauce consistency later.
In a skillet, melt the butter over low heat, then stir in the cream, lemon zest, lemon juice, and salt.
Keep the heat low to prevent the cream from curdling.
Add the cooked linguine and steamed asparagus to the skillet, tossing to coat in the sauce.
Adding the pasta and asparagus directly to the sauce ensures they absorb the flavors.
Sprinkle with fresh basil and grated parmesan cheese before serving.
Serve immediately for the best flavor and texture.
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