6 ounces linguine pasta
1 tablespoon salt
1 pound fresh asparagus (ends removed, peeled, and cut into 2-inch lengths)
2 tablespoons olive oil
2 anchovy fillets
3 cloves garlic (minced (about 1 tablespoon))
1/4 teaspoon red pepper flakes (or to taste)
1/2 cup grated Parmesan cheese
  grated zest of 1/2 lemon