Bring a large pot of salted water to a rolling boil, then add the pasta and cook until al dente—about 8 minutes. Drain and set aside, reserving a little pasta water.
Trim the woody ends from the asparagus and cut into bite-sized pieces. Heat the large skillet over medium heat and add the butter, allowing it to melt and foam gently.
Add the minced garlic to the skillet and cook for about 30 seconds until fragrant and golden—this fills the kitchen with a warm aroma.
Stir in the asparagus pieces and cook for about 3-4 minutes until they turn vibrant green and are tender-crisp when pierced with a fork.
Zest the lemon directly into the skillet, then squeeze in the juice, stirring to coat the asparagus and release bright citrus aroma.
Add the drained pasta to the skillet, tossing gently to combine everything. If it feels dry, add a splash of the reserved pasta water to loosen the sauce and make it glossy.
Sprinkle in the freshly grated Parmesan and toss again until melted and integrated, creating a smooth, cheesy coating.
Finish with a drizzle of olive oil, season with salt and freshly ground black pepper to taste, then give everything a final toss.
Serve immediately, garnished with extra lemon zest or Parmesan if desired, enjoying the vibrant colors and fragrant aroma of this bright, buttery dish.
