Fettuccine With Crab and Asparagus

Name: Fettuccine With Crab and Asparagus
Cuisine: European, Mediterranean, Italian
Ingredients: 1 bunch (about 12 ounces) thick asparagus; 12 ounces whole-wheat fettuccine (may substitute whole-grain spaghetti); 1/4 cup extra-virgin olive oil; 4 cloves garlic, thinly sliced; 1 cup dry white wine; 1 cup seafood stock; 2 teaspoons finely grated lemon zest and 3 tablespoons lemon juice (from 1 lemon; 1/2 teaspoon salt, or more as neede; 1/4 teaspoon freshly ground black pepper; 1 pound lump crabmeat, drained and picked over to remove any bits of cartilage; 2 tablespoons chopped fresh tarragon; 1/4 cup chopped fresh parsley, plus more for garnish