Toss asparagus spears on a baking sheet with 1/2 Tbsp olive oil, sea salt and black pepper.
Top with slices of lemon and bake for 20-25 minutes. Remove from oven, slightly cool and slice into bite sized pieces. Set aside.
In a large pot bring, enough water to a boil and add pasta and salt once water boils. Cook to package directions, slightly al dente. Then drain and set aside.
Bring a large skillet to medium heat. Add 2 tbsp olive oil, lemon zest and garlic. Whisk and continue cooking for 30 seconds. Do not let garlic brown.
Whisk in cornstarch for 30 seconds, then add cashew cream and almond milk, whisking until just beginning to slightly thicken Add a pinch of salt and pepper to your taste and whisk in. Slightly lower heat and continue cooking to thicken, for just a minute or so, stirring often, not letting it burn.
Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken.
Once your sauce has reached desired thickness, add the lemon juice and stir.
Add in the roasted asparagus, (reserving some for garnishing the finished dish) and the cooked pasta tossing to coat.
Top with remaining asparagus pieces, slices of roasted lemon and parsley and serve right away.