Order of operations is important in this recipe to ensure that everything comes together quickly. We recommend glancing over the steps before beginning.

Getting Started

1. Set a large pot of water (8+ cups) with a generous pinch of salt on a high burner to bring to a boil. Place oven rack at top position and set oven to 425 degrees F. 
2. Line a large rimmed baking sheet with foil, grease with 1/2 tsp olive oil, and set aside.

For the Prep

1. While water is boiling, zest one lemon and set zest aside. Juice the zested lemon and half of the second lemon into a small measuring cup or mug, then slice the remaining lemon half into wedges and set aside. 
2. Combine salt, pepper, garlic powder, and onion powder in a small bowl. Measure the almond milk and mince the garlic and set aside.
3. Rinse the asparagus thoroughly and snap off the woody ends. If you bend the lower portion of the stalk gently, it will snap off at just the right spot. Cut on a diagonal into bite-sized pieces, about 1″ long and place pieces in a large bowl. Add 2 teaspoons of the lemon juice to the bowl and toss gently. Sprinkle with half of the spice mixture, toss again to coat evenly, then transfer onto the prepared baking sheet and arrange in a single layer.

Putting it Together

1. Add the pasta to the boiling water and stir immediately (and as needed, every few minutes). Place the asparagus pan on the top rack in the oven and set timer for 7 minutes. After 7 minutes, remove asparagus pan from the oven and set aside (turn oven off). Continue cooking pasta for 2 more minutes (set the timer, total cook time is 9 minutes for this brand/type of pasta). Once finished, drain pasta in a colander in the sink and rinse with cool water. Toss to shake off any excess water and let sit.
2. Heat a large sauté pan over medium heat then add Miyoko’s vegan butter. Once melted, add the garlic and cook until fragrant (1-2 minutes) stirring frequently. Reduce heat to medium-low and quickly add the almond milk, remaining spice mixture, and pasta to the pan. Toss immediately to coat and cover for 2 minutes. Toss again, then cover for another minute.
3. Add the lemon zest and juice, toss to coat evenly, and add the asparagus. Cover the pan once more, remove from heat and let sit another 2-3 minutes. The asparagus will warm through without overcooking and the pasta will absorb most of the flavorful liquid. 
4. Divide between four large bowls and serve immediately with lemon wedges and vegan parmesan, if desired.