Bring a medium pot of lightly salted water to a boil. Put a colander in the sink. Thoroughly rinse produce and pat dry. Mince parsley and garlic. Half lemon, zest one half and finely mince 1 tsp. of lemon zest. Chop asparagus into 1" pieces. To make the Gremolata, combine 1 tsp. olive oil, minced parsley, lemon zest, and garlic in a small mixing bowl and press together gently with a spoon to release the flavor from the zest; set aside.

Once the pot of water is boiling, add the fettuccine and cook for 8-10 minutes, or until al dente. When 3 minutes of cooking time for the pasta remain, add the asparagus to the pasta to quickly blanch them. Once pasta is al dente and asparagus pieces are bright green and slightly tender, drain the pasta and asparagus in a colander. Set aside.

In a small pan, dry toast (no oil necessary) the slivered almonds over medium heat, moving occasionally to prevent burning. Almonds are done when they’re lightly browned and emit a roasted aroma. Remove pan from heat and almonds from pan and set aside.

In the same pot you cooked the pasta, add coconut milk and juice of half the lemon and simmer over medium heat (do not boil) for 1 minute. Add a pinch of salt, pepper, and red pepper flakes. Simmer for 2 more minutes to allow spices to bloom in sauce. Reduce heat to low, add pasta and asparagus back to the pot, and mix with the sauce. Heat for 2 more minutes over low heat. There should be enough sauce to coat the pasta but not drown it.

Using tongs, place a serving of pasta and asparagus on a plate, twirling upward as you go to create elegant height. Spoon a generous dollop of gremolata on top of the pasta. Garnish with toasted almonds and a crack of fresh black pepper.