8ozspaghetti noodles, cooked in salted water, per package instructions, to al dente
4tbspbutter, divided
¼yellow onion, diced
10 spears of asparagus, woody ends removed, cut into thirds
Pinch of crushed red pepper flakes, to taste
2cloves of garlic, minced
Zest and Juice from 1 large lemon
Sea salt and freshly cracked pepper, to taste
Fresh parmesan, for serving
Additional lemon wedges, for serving
Instructions
Cook the spaghetti in salted boiling water, per package instructions, until cooked to al dente. Reserve 1/3 cup cooking water then drain the remainder.
While the pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium heat.
Add the onion and cook, stirring often, for 3-4 minutes, or until tender.
Add the asparagus and crushed red pepper flakes, and cook, stirring often, for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the lemon juice and remaining butter then remove from the heat then toss to combine.
Add the cooked & drained pasta then season well with sea salt and freshly cracked pepper, to taste. Toss until evenly coated, adding reserved pasta water as needed. Taste the pasta and add additional lemon juice if needed or desired.
Pour into a serving bowl and top with lemon zest and lots of freshly cracked black pepper. Serve immediately with freshly grated Parmesan on the side. Enjoy.