Bring a large pot of salted water to a rolling boil over high heat. Add spaghetti and cook until al dente, approximately 8–10 minutes, checking for a tender but firm bite. Before draining, reserve 1/2 cup of the starchy pasta water to help create a luscious sauce later. Drain the pasta in a colander and set aside.

While the pasta cooks, rinse the asparagus under cold water to remove any dirt or grit. Trim the tough ends and cut into 2-inch pieces.

In a large skillet, heat olive oil over medium heat until shimmering. Add minced garlic and sauté for about 1 minute until fragrant but not browned.

Add the prepared asparagus to the skillet, tossing gently to combine with the sautéed garlic. Cook for 5–7 minutes, stirring occasionally, until bright green and tender-crisp.

Carefully add the drained spaghetti to the skillet with the sautéed asparagus and toss everything together gently to combine.

Zest and juice one lemon, then pour both into the skillet along with the reserved pasta water. Toss everything for about 1 minute.

Grate Parmesan cheese over the pasta and add salt and black pepper to taste. Toss again until the cheese melts and coats the pasta.

Plate the Pasta with Asparagus in generous portions and serve hot, garnishing with additional Parmesan if desired.