📖 Instructions

1. First things first, get that water boiling! Bring a large pot of salted water to a rolling boil. The salt will season the zucchini noodles, trust me on this one!
2. Wash and prep your veggies. Wash the zucchini and asparagus thoroughly. If you're using a spiralizer, use it to create zucchini noodles. If not, a vegetable peeler works, though it's slightly more time-consuming and you'll get wider ribbons. Snap off the tough ends of the asparagus and set aside.
3. Blanch the noodles and asparagus: Carefully add the zucchini noodles and asparagus to the boiling water. You only need to blanch them for about 1-2 minutes – you don't want them mushy! Immediately transfer the blanched veggies into a bowl of ice water to stop the cooking process. This ice bath helps maintain the veggies' bright green color and prevents them from becoming soggy.
4. While the veggies are chilling, prepare the sauce. In a large skillet over medium heat, melt 2 tablespoons of butter. Add four cloves of minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to burn the garlic – that’s a rookie mistake I made once, and let’s just say it wasn't pretty!
5. Add Parmesan cheese to the sauce: Stir in 1/2 cup of grated Parmesan cheese until it’s melted and creamy. If the sauce gets too thick, add a splash of pasta water (reserved from the blanched veggies) to thin it out to your liking.
6. Combine everything: Drain the zucchini noodles and asparagus, and gently toss them into the Parmesan sauce. Make sure all the noodles are evenly coated. Season generously with salt and freshly ground black pepper. You can add a pinch of red pepper flakes if you want a little kick!
7. Serve immediately. Garnish with extra Parmesan cheese, freshly chopped parsley (if you're fancy), and a drizzle of olive oil, if you're feeling it. Serve immediately while it's hot and delicious!