Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 10 minutes, until it has a slight firmness when bitten. Drain, reserving about half a cup of pasta water.
While the pasta cooks, trim the woody ends off the asparagus, then cut into 2-inch pieces. Blanch the asparagus in the boiling water for 2 minutes, then transfer with a slotted spoon to an ice bath to stop cooking and preserve vibrant green color.
Heat the olive oil in a sauté pan over medium heat until shimmering and fragrant. Add the asparagus tips first, sauté for 2–3 minutes until they are tender yet still slightly smoky and vibrant green.
Stir in the peas and cook for another 1–2 minutes until heated through and slightly bursting with flavor, filling the pan with a fresh, grassy aroma.
Add the cooked pasta to the pan with the vegetables. Toss gently to coat, adding a splash of reserved pasta water if needed to loosen the mixture and create a light sauce.
Add the minced garlic and cook for about 30 seconds until fragrant, making the kitchen smell warm and inviting. Remove from heat.
Grate lemon zest over the pasta and squeeze a little lemon juice for brightness. Toss everything gently to distribute the flavors evenly.
Sprinkle the freshly grated Parmesan cheese over the pasta, season with salt and black pepper to taste, and give it a gentle toss to combine.
Transfer the pasta to serving bowls, garnish with extra lemon zest or cheese if desired, and serve immediately while vibrant and fresh.
