1/2 lb. asparagus—trimmed of tough ends, then thinly sliced on an angle
3 tbsp. butter, cut into pieces
1 cup grated Parmigiano Reggiano
1 cup grated Pecorino Romano
A handful of fresh basil leaves, torn - Sweet Basil or Purple Basil
Bring a large pot of water to a boil for the pasta.
In a medium saucepan, bring the wine and lemon zest to a boil. Reduce heat a bit and keep at a low rolling boil until the wine is reduced slightly, about 10 minutes. Add the lemon juice. Place the cream in a heatproof bowl and gradually whisk in the hot wine; return to the saucepan. Let the cream sauce simmer gently over low heat while cooking the pasta.
Salt the boiling water and add the pasta. Cook until 1 to 2 minutes shy of al dente.
Meanwhile, in a nonstick skillet, heat the oil, two turns of the pan, over medium-high. Add the asparagus. Cook, tossing often, until crisp-tender, about 4 minutes.
Drain the pasta. Melt the butter in the pasta pot. Add the pasta, cream sauce, and cheeses and toss until coated; season with salt. Add the basil and asparagus. Serve in shallow bowls.