Cut your asparagus into thirds. Dice up two large garlic cloves. Set aside. Bring a large pot of water to a boil - add salt to the water. When it's boiling, add in your linguine. Cook for 7-8 minutes, right before it's al dente.
While that's cooking, add 2 tbsps of butter to a large pan. Melt on medium high heat and then add your asparagus. Add salt and pepper to taste and sauté for 4-6 minutes (shorter time if you like it extra crunchy, longer if you like it more done). When almost done, add in your garlic and cook until aromatic - around 1-2 minutes.
When your pasta is ready, drain it then add it to the pot with your cooked asparagus. Squeeze the lemon juice straight into the pan. Add more salt and pepper to taste. Toss to coat. Add red pepper flakes for more heat or a sprinkle of Italian cheese if desired. Serve immediately. Enjoy!