Fill your large pot with water, add a generous pinch of salt, and bring to a rolling boil. While waiting, trim the woody ends off the asparagus and chop into 2-inch pieces. Mince the garlic into a paste and zest the lemon, then cut it in half for juice.
Add the pasta to the boiling water and cook until just al dente, about 8 minutes. Stir occasionally and taste to check the bite. Once done, reserve ½ cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus and sear, tossing occasionally, until lightly charred and tender, about 3-4 minutes. Remove and set aside.
Lower the heat to medium in the same skillet. Add the butter and let it melt gently, then stir in the minced garlic. Cook until fragrant, about 30 seconds, stirring constantly to avoid burning.
Add the lemon zest and half of the lemon juice to the skillet, stirring to combine. Then, add the cooked pasta and asparagus back to the skillet, tossing everything together gently.
Pour in a splash of the reserved pasta water and continue tossing until the sauce is silky and coats the pasta evenly, about 1-2 minutes. Taste and adjust seasoning with salt, pepper, or more lemon juice if desired.
Finish by sprinkling freshly grated Parmesan over the pasta and drizzling with a tablespoon of olive oil. Toss once more to combine and bring everything to flavor harmony.
Serve immediately while hot, garnished with additional lemon zest or Parmesan if desired. Enjoy the bright, buttery, and smoky flavors with each twirl of pasta.
