Bring a large pot of salted water to a boil and blanch the asparagus by cooking it for 3-4 minutes then immediately immersing it into a bowl with ice water. In the same water used for the asparagus, cook pasta to al dente according to the package instructions. Drain the pasta, reserving 2 cups of the pasta cooking water.

While the pasta is cooking, in a large, deep skillet over medium heat, melt 2 Tbsp of the butter with the olive oil. Add the asparagus, garlic, pepper flakes, and anchovies and cook for 2 to 3 minutes, stirring occasionally, until the anchovies are mostly melted and the garlic is beginning to lightly brown. Pour in the wine, add lemon zest and kosher salt, increase the heat to medium-high, and scrape up any browned bits on the bottom of the skillet into the wine. Continue to cook until the wine is reduced by half, about 2 minutes. Reduce the heat to low, add a few cubes of the butter, and stir until a smooth sauce begins to form.

Add the cooked pasta to the garlic butter sauce along with ½ cup of the pasta cooking water and a few more cubes of butter. Stir until the butter is melted, stir in more butter and more pasta cooking water, in small doses until desired sauciness and your pasta is coated to your liking. You may not use all the pasta cooking water, but you’ll need about 1½ cups to achieve your glossiest sauce.

Season with salt and pepper. Don’t forget to taste for seasoning! Add a squeeze of lemon juice and a generous dusting of Parmesan on top. Garnish with a few torn basil leaves (if you wish).