📖 Instructions

1. First things first: Get your asparagus ready. Snap off the tough ends of the asparagus spears. I find they usually break naturally where they stop being tender. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Preheat your grill pan over medium-high heat. Grill the asparagus for about 5-7 minutes, turning occasionally, until they're tender-crisp and have nice grill marks. Set aside.
2. Now, let's tackle the zoodles! If you don't have a spiralizer, a vegetable peeler can work in a pinch, creating wide, noodle-like strips. Place the zoodles in a colander. Lightly salt them and let them sit for 15 minutes. This will draw out excess moisture. After 15 minutes, pat the zoodles dry with paper towels. This step is CRUCIAL to prevent soggy zoodles!
3. Time for the Alfredo sauce! In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic—burnt garlic can ruin the whole dish!
4. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally, until the cream has thickened slightly.
5. Remove the skillet from the heat and stir in the grated Parmesan cheese, salt, and pepper. Whisk until the cheese is melted and the sauce is smooth and creamy. If you want to add a little extra flavor, a pinch of nutmeg is a fantastic addition.
6. Add the zoodles to the skillet and toss gently to coat them evenly with the Alfredo sauce. Be gentle—you don't want to break the zoodles!
7. Serve immediately, topped with the grilled asparagus. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley, if desired. A little red pepper flake can add a nice touch of heat, too!