Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to the package instructions until it is 2 minutes shy of al dente.

During the final 2 minutes of the pasta cooking time, drop the prepared asparagus pieces directly into the boiling pasta water to blanch them until bright green and crisp-tender.

In a large skillet over medium heat, melt 30 ml of butter. Add the minced garlic and sauté until fragrant, about 1 minute, ensuring it does not brown.

Pour the heavy cream, lemon zest, and lemon juice into the skillet. Bring to a gentle simmer and let it cook for 2 to 3 minutes until slightly thickened.

Reduce the heat to low. Stir in the remaining 30 ml of butter, the salt, and the black pepper. Whisk in the grated Parmigiano-Reggiano until completely melted and smooth.

Add the drained pasta and asparagus directly into the skillet. Toss continuously for 1 to 2 minutes over low heat until the sauce coats the noodles beautifully and the pasta reaches perfect al dente.