Bring a large pot of salted water to a rolling boil. Meanwhile, snap off the woody ends of the asparagus and rinse the tips thoroughly. Once boiling, add the pasta and cook until just shy of al dente, about 1 minute less than package instructions, stirring occasionally.
While the pasta cooks, heat the skillet over medium heat and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant and warm, smelling sweet and inviting.
Add the asparagus tips and peas to the skillet. Sauté gently for 2-3 minutes, stirring occasionally, until the vegetables are tender yet still vibrant green and slightly crisp. You should see the peas pop gently when pressed and the asparagus tips turn bright green.
Drain the pasta, reserving about ½ cup of the starchy cooking water. Add the drained pasta directly to the skillet with the vegetables. Toss everything together over low heat for about a minute, allowing the flavors to meld and coating the pasta in the buttery garlic mixture.
Using a microplane, zest the lemon directly over the pasta mixture, then squeeze in 1-2 tablespoons of fresh lemon juice. Toss again, adding a splash of the reserved pasta water if needed to loosen the sauce and help it cling to every strand and piece.
Finish by drizzling with olive oil, tasting, and adding salt as needed. Serve immediately, garnished with extra lemon zest or herbs if desired, for a bright, crisp bite that celebrates spring’s fleeting freshness.
