Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, trim the woody ends from the asparagus, then cut into 2-inch pieces. Heat a deep skillet over medium heat and melt the butter, allowing it to turn slightly golden and fragrant.
Add the sliced asparagus to the skillet and sauté for 3-4 minutes until tender and lightly blistered, releasing a fresh aroma. Stir in the minced garlic and cook for 30 seconds, just until fragrant but not browned.
Drop the cooked pasta into the skillet with the asparagus and butter mixture. Toss everything together gently, adding a splash of reserved pasta water if the mixture feels dry, to create a silky sauce that coats the noodles.
Zest the lemon directly over the pasta for a burst of citrus aroma, then squeeze in the lemon juice, tossing quickly to distribute the bright flavor evenly.
Sprinkle the freshly grated Parmesan cheese over the pasta and toss again until melted and creamy, coating all ingredients beautifully. Taste and season with salt and freshly ground black pepper as needed.
Finish with a drizzle of olive oil for added shine and a fruity note, then give everything one last toss. Serve immediately, garnished with extra lemon zest or cheese if desired.
