Fill a large pot with salted water and bring it to a rolling boil. Add 8 oz of linguine pasta and cook according to package instructions until al dente (usually about 9-11 minutes). Reserve about 1 cup of pasta water before draining.
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Toss in the asparagus pieces and cook for 4-5 minutes, stirring occasionally until tender-crisp.
Remove the skillet from heat and stir in the zest and juice of 1 lemon. The citrus will instantly brighten the asparagus and garlic mixture.
Add the drained linguine to the skillet with asparagus and toss to combine. Gradually stir in 1/2 cup of grated Parmesan cheese, adding reserved pasta water a little at a time until you achieve a silky, light sauce that coats every strand of pasta.
Season with salt and freshly cracked black pepper to taste. Finish by sprinkling chopped fresh parsley over the top for a vibrant, herbaceous touch.
