Wash the asparagus and snap off the woody ends. Cut off the asparagus tips and set them aside. Slice the remaining stalks into 3/4-inch (2 cm) pieces.

Cook the spaghetti according to package instructions. About 3 minutes before the pasta is done, add the asparagus stalk pieces (not the tips) to the pot.

Drain when both the pasta and asparagus are tender.

Meanwhile, heat olive oil in a large pan over medium heat. Add the sliced garlic and sauté for about 1 minute.

Add the asparagus tips and cook for another 2 minutes, stirring frequently.

Pour in the lemon juice, then add the cooked spaghetti and asparagus. Toss everything together until well combined.