Zest 2 lemons and set aside the zest. Juice all 4 lemons and set the juice aside.

In a large pot, bring 8 cups of water to a boil and add the linguini. When the linguini is almost cooked, add the asparagus and cook until it softens and the linguini finishes cooking. Drain and set aside.

Combine 1 cup of broth with the corn starch, mix and set aside.

In a large pan, heat the butter on medium to low heat until melted. Add the garlic and sautee until lightly browned. Add the kale and cook until soft and wilted.

Add the remaining broth and then the broth corn starch mixture and bring it to a boil.

Lower the heat to low and add the cream, lemon juice and zest. Salt and pepper to taste.

Add the linguini, asparagus and basil and toss to coat.