Step 1: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
Step 2: While the pasta cooks, prepare your vegetables. Snap the woody ends off the asparagus and cut the spears into 1-inch pieces. Halve the cherry tomatoes. Mince your garlic.
Step 3: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
Step 4: Add the chopped asparagus to the skillet and sauté for 3-4 minutes until bright green and tender-crisp. Add the halved cherry tomatoes and cook for another 2 minutes until they just begin to soften.
Step 5: Drain the pasta, reserving the pasta water. Add the cooked pasta directly to the skillet with the vegetables.
Step 6: Pour in the fresh lemon juice, lemon zest, and a splash of the reserved pasta water (start with about 1/4 cup). Stir well to combine.
Step 7: Add the Parmesan cheese and fresh basil. Toss everything together, adding more pasta water a tablespoon at a time until a creamy, luscious sauce forms and coats the pasta beautifully.
Step 8: Season generously with salt and freshly ground black pepper to taste.
Step 9: Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.