Step 1: Cook Your Pasta. In a large pot, bring generously salted water to a rolling boil. Add your pasta and cook according to package directions until it's perfectly al dente. If adding asparagus, toss it into the boiling water during the last 2-3 minutes of the pasta's cooking time. Before draining, reserve about 1 cup of the starchy pasta water. Then, drain the pasta and asparagus together.
Step 2: Prepare the Aromatic Base. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant. Be careful not to let it brown, as burnt garlic can taste bitter.
Step 3: Mix the Creamy Ricotta. In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, fresh lemon zest, and lemon juice. Season with a good pinch of salt and black pepper. Stir until all ingredients are well combined and the mixture is smooth.
Step 4: Combine and Emulsify. Add the drained pasta and cooked asparagus to the skillet with the fragrant garlic. Pour in the prepared ricotta mixture. Toss gently to ensure the pasta is evenly coated. Gradually add the reserved pasta water, one tablespoon at a time, continually stirring until the sauce reaches your desired creamy consistency. You might not need all of the reserved water.
Step 5: Final Touches and Serve. Taste the pasta and adjust the seasoning as needed with more salt, pepper, or a squeeze of fresh lemon juice to enhance the flavors. Serve immediately, garnished generously with fresh basil or parsley and an extra sprinkle of Parmesan cheese.