Cook the spaghetti according to the package’s instructions in a pot of salted water. Drain and set aside.
In a skillet over medium heat, add butter. Next, add the asparagus, tomatoes, and a pinch of salt. Cook for 4-5 minutes. Add the garlic. Cook and for an additional 30 seconds.
Add spaghetti, lemon zest, lemon juice, and butter. Toss all together until butter has melted.
Remove from heat and garnish with parsley (optional).
Either grape or cherry tomatoes work for this. However, keep in mind their textures and flavors differ. Grape tomatoes have thicker flesh, more tart, and less sweet. On the other hand, cherry tomatoes are juicer and sweeter. I used grape tomatoes, but cherry tomatoes work really great in this recipe!
I used asparagus that came with their woody ends/stalks chopped off. However, be sure to remove their ends and trim them prior to introducing them into the recipe.