Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the linguine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve ½ cup of the pasta water before draining the pasta.

In a medium bowl, whisk together the lemon zest, lemon juice, extra virgin olive oil, crumbled feta cheese, and black pepper until creamy and well combined. Set it aside while you prepare the vegetables.

In a large skillet, add 1 tablespoon of olive oil and heat over medium heat. Once shimmering, add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the asparagus, season with salt and pepper, and sauté for 5-7 minutes until tender-crisp. Remove from heat and set aside.

In the same skillet, melt the butter over medium-low heat, then gradually pour in the heavy cream, bringing it to a simmer. Whisk together the flour and water to create a slurry, then slowly add this to the cream while whisking until the sauce thickens for about 2-3 minutes.

Add the drained linguine to the creamy sauce in the skillet. Toss well to coat. Remove from heat, and gently fold in the lemon feta sauce and sautéed asparagus, ensuring everything is mixed.

Plate the Creamy Lemon Feta Pasta, garnishing with additional crumbled feta and fresh parsley. Serve immediately.