Bring a large pot of salted water to a rolling boil, then add the pasta. Cook until just al dente, about 8 minutes, stirring occasionally. Drain, reserving about half a cup of pasta water.
While the pasta cooks, trim the woody ends from the asparagus and cut into 2-inch pieces. Mince the garlic cloves and prepare the peas if fresh.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant and golden, about 30 seconds, releasing a grassy aroma.
Add the asparagus pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until tender yet still vibrant green and slightly crisp.
Stir in the cooked pasta directly into the skillet with the asparagus. Toss gently to coat in the fragrant oil and garlic mixture.
Add the peas to the skillet and cook for 1-2 minutes, just until heated through and bright in color. If the mixture seems dry, add a splash of the reserved pasta water.
Zest the lemon over the pasta, then squeeze in half of its juice. Toss everything well to combine, allowing the fresh citrus to brighten the flavors.
Sprinkle the grated Parmesan cheese over the pasta and toss again until melted and glossy. Taste and adjust seasoning with salt or more lemon juice if needed.
Serve the pasta immediately, garnished with additional lemon zest or Parmesan if desired. Enjoy the vibrant, spring-inspired flavors and tender textures.
