INSTRUCTIONS
1. Bring a pot of water to a rapid boil over high heat and salt generously. Add the pasta, stir well and cook until about 2 minutes shy of al dente, about 8 minutes or according to the package instructions. Add the asparagus and boil until the asparagus is tender and the pasta is al dente, about 2 minutes more.
2. Meanwhile, in a small saucepan over medium-high heat, combine the cream, wine, garlic and lemon zest and bring to a full boil. Reduce the heat to medium and simmer until lightly thickened, about 30 seconds.
3. Drain the pasta and asparagus and transfer to a warmed serving bowl. Add the cream mixture, green onions, the ¼ cup cheese and the parsley and toss to coat the pasta evenly. Season with salt and pepper and serve immediately, passing additional cheese at the table.
