Bring a large pot of salted water to a boil.

Add pasta and cook until al dente.

While pasta is cooking, cook asparagus in a separate saucepan of boiling water until very tender.

Drain the asparagus, reserving 1/4 cup of the cooking water.

Refresh the asparagus under cold water and drain well.

Puree the asparagus in a food processor until coarsely chopped.

In the food processor, add evaporated milk, reserved asparagus water, olive oil, lemon zest, salt, and pepper to the pureed asparagus.

Drain the cooked pasta and return it to the saucepan.

Add the asparagus sauce to the pasta and heat over medium heat until hot, about 5 minutes, without boiling.

Transfer the pasta to a serving dish.

Toss with Parmesan cheese and serve immediately.