Creating this Creamy Pasta with Asparagus is straightforward. Follow these steps for a delicious outcome:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.

2. Blanch the Asparagus: In the same pot, bring water back to a boil and add the asparagus pieces. Blanch for about 2-3 minutes until bright green and tender-crisp. Remove and transfer to a bowl of ice water to stop cooking.

3. Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

4. Make the Sauce: Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat and stir in the grated Parmesan cheese until melted and smooth.

5. Combine Ingredients: Add the drained fettuccine and blanched asparagus to the skillet. Toss everything together, adding reserved pasta water as needed to reach desired creaminess.

6. Season: Taste the pasta and season with salt, pepper, and lemon zest if using. Toss again to combine.

7. Serve: Remove from heat and transfer to serving plates. Garnish with fresh parsley for a pop of color.