In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about ½ cup of pasta cooking water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the asparagus pieces and sauté for about 2-4 minutes until they are bright green and just tender. Avoid overcooking to maintain their crispness.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the drained pasta to the skillet with the asparagus and garlic. Pour in the lemon juice and zest, along with the reserved pasta water if needed, to create a light sauce. Toss everything together until well combined. Season with salt and pepper to taste.

Remove from heat, and drizzle with the remaining tablespoon of olive oil. If desired, serve with grated Parmesan cheese on top and garnish with fresh parsley.