Begin by bringing a pot of salted water to a rolling boil. While waiting for the water to boil, prepare your other ingredients.

Mince the four cloves of garlic. Trim the asparagus and slice the stalks into 1.5-inch pieces.

Once the water is boiling, add the asparagus and blanch for 1-2 minutes until bright green and slightly tender. Remove the asparagus using a slotted spoon or drain and set aside.

In the same pot, add the pasta and cook according to package instructions, typically around 8 minutes, until al dente.

Meanwhile, in a large frying pan, heat the olive oil over medium-low heat and sauté the minced garlic for about 3 minutes until fragrant and golden.

Mix in the butter, allowing it to melt for 2 minutes. Pour in the lemon juice and cook for another minute, stirring to combine.

Sprinkle the grated parmesan cheese into the pan and stir until thoroughly melted and creamy.

Once the pasta is cooked, reserve 1/4 cup of pasta water, then drain the rest. Add the drained pasta to the frying pan with the sauce and toss gently to coat, adding the reserved pasta water to achieve the desired consistency.

Fold in the blanched asparagus and toss once more until everything is well combined.

Serve warm, garnished with fresh lemon zest, a sprinkle of black pepper, and extra parmesan cheese.