Bring a large pot of salted water to a boil. Add the 8 oz spaghetti and cook according to package instructions until al dente. Reserve about ½ cup of pasta water before draining.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced 2 cloves garlic and sauté for about 30 seconds until fragrant, but not browned. Toss in the asparagus pieces and cook for 4-5 minutes, stirring occasionally, until tender but still crisp.
In a bowl, combine 1 cup ricotta cheese, zest and juice of 1 lemon, and a pinch of salt and pepper. Stir until smooth and creamy to create the sauce base.
Add the drained spaghetti to the skillet with asparagus and garlic. Lower the heat and add the ricotta-lemon mixture. Toss gently to coat the pasta evenly, adding reserved pasta water a tablespoon at a time to reach a creamy consistency.
Divide the pasta among plates. Sprinkle generously with grated Parmesan cheese and garnish with fresh basil leaves if desired. Optionally, drizzle with olive oil or an extra squeeze of lemon juice before serving.
