Start by washing the green asparagus thoroughly. Trim the woody ends off, then peel the lower quarter of each stalk and slice diagonally into 1/3-inch pieces.

In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook until al dente, usually 10-12 minutes. Reserve about a cup of pasta water before draining.

While the spaghetti cooks, heat a large skillet over medium heat and add the butter. Once melted, add the chopped asparagus and lemon zest. Sauté for about 5 minutes until crisp-tender.

In the empty pasta pot, lower the heat and add the creme fraiche, remaining lemon zest, and a good sprinkle of black pepper. Stir for 2-3 minutes until combined and creamy.

Gradually add reserved pasta water to the sauce, stirring until a creamy consistency is achieved.

Add the drained spaghetti into the pot with the sauce, tossing to coat. Stir in grated parmesan cheese and fold in most of the sautéed asparagus.

Plate the creamy asparagus pasta, garnishing each serving with the reserved asparagus tips, extra lemon zest, parmesan, and black pepper.