Let's cook.
Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Add the 1 pound of trimmed and cut asparagus to the skillet. Sauté for 3-5 minutes until bright green and tender-crisp.
In a large bowl, whisk together 1 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1/4 cup of fresh lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Add the drained pasta and cooked asparagus to the bowl with the ricotta mixture. Toss gently to combine.
Gradually add 1/4 to 1/2 cup of the reserved pasta water, stirring until the sauce reaches your desired creamy consistency.
Serve immediately, garnished with additional grated Parmesan cheese if desired.
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