On a parchment-lined baking sheet, toss asparagus and broccoli in olive oil and a pinch of salt and pepper. Roast 20 minutes or until vegetables are browned.
While vegetables are roasting, cook pasta in a large skillet according to package instructions. When pasta is al dente, rinse and drain.
In the same skillet, melt butter and olive oil over low heat. Add garlic and cook for 2 to 3 minutes or until fragrant. Remove pan from heat, and whisk in heavy cream, lemon juice and zest. Return to heat and add pasta. With tongs, toss pasta in sauce. Add white beans and 1 cup shredded Fontina, and gently toss again, letting the heat of the pasta melt the cheese.
When vegetables are done roasting, add to pasta. Gently toss together. Season with salt and pepper, to taste. Garnish with fresh basil and remaining Fontina cheese.