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Begin by boiling water seasoned generously with kosher salt. While waiting for the water to come to a boil, prepare your ingredients: thinly slicing three cloves of garlic, zesting and juicing a large lemon (using about half of the lemon's juice and zest), and trimming the tough ends from the asparagus—either snapping off or cutting about two inches from the bottom.
Cooking the Pasta
Once the water reaches a rolling boil, add the pasta and stir immediately to prevent sticking. Use enough salt (around two to three tablespoons) to season the water generously, as this enhances the pasta's flavor. Cook the pasta until just shy of al dente, aiming to finish cooking in the pan later to absorb the flavors better.