Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8 minutes, until it’s firm but tender. Drain, reserving about ½ cup of pasta water, and set aside.
While the pasta cooks, trim the woody ends off the asparagus and slice into 4-5 cm pieces. Heat a deep skillet over medium heat and add a tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the asparagus and sauté until bright green and slightly tender, about 3-4 minutes. They should be crisp but cooked through.
Push the asparagus to one side of the skillet. Add the remaining 2 tablespoons of butter to the empty side and add the minced garlic. Cook for about 30 seconds to 1 minute until fragrant, stirring constantly to prevent burning. The garlic should turn golden and release a nutty aroma.
Add the cooked pasta directly to the skillet with the asparagus. Toss gently to combine, then squeeze in the juice of the lemon and add the lemon zest. Mix well to coat the pasta evenly with the lemon butter sauce, allowing the flavors to meld for about 1 minute.
If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, stirring until glossy and smooth. Taste and season with salt and freshly ground black pepper as needed. The sauce should be bright, silky, and cling to the pasta with a lively lemon aroma.
Serve the lemon butter asparagus pasta immediately while hot. Garnish with additional lemon zest or a drizzle of olive oil if desired. Enjoy the vibrant flavors and silky texture in every bite!
