Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander.

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

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

Add the cooked spaghetti to the skillet with asparagus. Pour in the lemon juice and zest, and toss to combine. If the pasta seems dry, add some reserved pasta water until desired consistency is reached.

Season with salt and black pepper to taste. Serve hot, topped with grated parmesan cheese.