Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add asparagus pieces and cook for about 3-4 minutes until tender but still crisp.

Stir in cherry tomatoes and cook for an additional 2 minutes.

Drain the pasta and add it to the skillet with the asparagus and tomatoes. Toss to combine.

Add lemon zest, lemon juice, parmesan cheese, salt, and pepper. Toss again until well mixed.

Garnish with fresh basil and serve immediately.