Cook linguine according to the package. When the linguine is done, remove the pasta with a spaghetti spoon, keeping the remaining water boiling.
16 oz Linguine
Cut your asparagus into pieces 2-3" long. You can use as much as you'd like.
1 lb Asparagus
Blanch the asparagus in the pasta water for 30 seconds or until the asparagus is tender and bright green. Drain, reserving 1 cup of of the pasta water.
Heat olive oil over medium heat in a large skillet. Add minced garlic and red pepper flakes, and saute for 30 seconds and then remove from heat.
Add the pasta and asparagus to the skillet and toss everything together.
Pour in freshly squeezed Meyer lemon juice and some pasta cooking water until it's moist enough for the noodles to move freely. Season with salt and pepper. Top with Parmesan cheese and parsley and serve.