Boil pasta according to package directions. While pasta is cooking, prepare asparagus by slicing into diagonal spears (2-inch long portions) until you have around 2 cups. Using a grater, grate the zest of 1 large lemon and juice the rest making about 3 tablespoons of lemon juice. 

Shred the parmesan cheese until you have a cup and set aside. Then, chop garlic and mince before setting aside.  

In a medium saucepan warm about 3 tablespoons of olive oil until reflective. Cook asparagus with 1 tsp of kosher salt, reserving the rest for later. Add pepper, red pepper flakes and sauté asparagus until tender. 

Now, add the minced garlic and cook until golden for around 2 minutes. Remove pan from heat and mix in lemon juice and grated zest.  

With a cup of reserved pasta water, add the cooked pasta to the saucepan and toss with remaining kosher salt until a light sauce forms.  

Top with extra parmesan and remaining olive oil and serve immediately!