Bring a large pot of salted water to a boil. Add linguine and cook until al dente, approximately 8 to10 minutes.
Meanwhile, heat oil in a large sautée pan over medium heat.
Add shallots and let them cook (without browning) until fragrant, about 3 to 5 minutes.
Stir in asparagus and garlic, and season with salt and 1/2 teaspoon pepper. Cook until asparagus is tender, about 5 minutes.
Pour in the wine and continue cooking until it’s almost fully reduced.
Stir in the vegetable stock, lemon juice, and lemon zest.
Bring to a boil and cook until the liquid is reduced by half, about 5 minutes.
Add the linguine, parmesan cheese, and remaining black pepper, and toss well.
Garnish with additional lemon zest and shaved parmesan and serve immediately.
from the greatlst.com
