Wash the green asparagus thoroughly, trim woody ends, and slice diagonally into 1/3-inch pieces.

Bring salted water to a boil, add spaghetti, and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

In a skillet, melt butter over medium heat and sauté asparagus for 5-7 minutes until tender-crisp.

In the pot used for pasta, mix creme fraiche, lemon zest, and black pepper over low heat until warmed.

Gradually add reserved pasta water to the sauce while stirring continuously for a creamy consistency.

Stir in grated Parmesan until melted, then add spaghetti and asparagus, mixing well.

Plate the pasta, top with asparagus tips, lemon zest, Parmesan, and black pepper before serving.