Bring a pot of salted water to a boil and cook pasta until al dente, reserving a cup of the pasta water for later.
Melt butter in a large skillet. Sauté asparagus and shallots. Add garlic and sauté for a couple more minutes. Remove the asparagus mixture from the skillet and set aside.
In the same skillet used to cook the asparagus mixture, melt additional butter. Add flour to the butter, whisking to combine and breaking up any clumps.
Add broth while whisking continuously, breaking up any clumps. Continue whisking, gradually adding heavy cream until the mixture becomes smooth and silky.
Add soft goat cheese, lemon zest, and lemon juice. Whisk to combine. Add salt and pepper to taste. Allow the sauce to simmer on low heat just until the sauce reaches desired consistency.
Add the cooked pasta and asparagus mixture to the lemony cream sauce and stir to combine. Top with toasted almonds.