In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.

Return the drained pasta to the pot and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Add the asparagus pieces and cook for about 5-7 minutes, until tender but still crisp.

Add the cooked spaghetti to the skillet with the asparagus.

Pour in the lemon juice and lemon zest, and toss everything together. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached.

Remove from heat and stir in the grated parmesan cheese and chopped parsley.

Serve immediately, garnished with additional parmesan and parsley if desired.