Lemony Pasta With Asparagus

By Food52
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Sea salt

1 pound asparagus

3 tablespoons olive oil

1 garlic clove, peeled and smashed

Grated zest of 1 lemon (Meyer, if possible)

1/2 pound spaghetti

2 tablespoons unsalted butter

Juice of 1 lemon (Meyer, if possible)

Freshly ground black pepper

Freshly grated parmesan cheese, for serving

4 tablespoons fresh ricotta

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