Bring salted water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Reserve about 1/2 cup of the starchy cooking water, then drain the pasta and set aside.

While the pasta is cooking, prepare the asparagus. Remove the bottom 1/2-1 inch of the stems. You can save these and chop them very thinly to add to soups or salads. Chop the remaining asparagus into 1 inch pieces.

Place the asparagus in a large skillet and add about 1/2 inch water. Place a lid on the skillet and bring the water up to a boil. Let the asparagus steam and simmer for about 2 minutes, or just until it turns bright green and has become tender (test with a fork). Drain the asparagus and return it to the skillet.

Add the butter and minced garlic to the skillet with the asparagus and place over medium heat. Sautee the partially cooked asparagus in the butter and garlic for about 2 more minutes, until the garlic becomes soft and fragrant. Turn off the heat.

Add the cooked and drained pasta to the skillet with the sauteed asparagus. Toss the pasta in the skillet until it is combined with the asparagus and coated with garlic butter. Top with a generous pinch of salt and freshly cracked pepper. Add the lemon juice. Toss the pasta until everything is well combined, adding a splash of the reserved pasta cooking water if it becomes dry. Taste and adjust salt, pepper, and lemon levels. Serve warm.