Begin by bringing a large pot of salted water to a rolling boil. While waiting, snap off the tough, woody ends of the asparagus and chop into 2-inch pieces.
Add the pasta to the boiling water and cook until just al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain, reserving about half a cup of pasta water.
While the pasta cooks, heat the olive oil in a skillet over medium heat until shimmering. Add the finely minced garlic and sauté for about 30 seconds, until fragrant and lightly golden, releasing a warm, aromatic smell.
Add the chopped asparagus to the skillet. Sauté for 3-4 minutes, stirring occasionally, until bright green and slightly tender with a firm crunch. You should hear gentle sizzling and see the asparagus tips start to turn a bit smoky.
Squeeze the lemon in and add the lemon zest to the skillet, stirring quickly to coat the vegetables. The citrus aroma should intensify, filling the kitchen with a fresh, zesty scent.
Transfer the drained pasta into the skillet with asparagus. Toss everything together using tongs or a slotted spoon, ensuring the pasta is coated with the lemon-infused oil and vegetables are evenly distributed.
If the mixture feels a bit dry, add a splash of the reserved pasta water, stirring to loosen the sauce and create a glossy finish. Then, stir in the nutritional yeast, salt, and freshly ground black pepper to taste.
Cook for another minute over low heat, allowing flavors to meld and the sauce to slightly thicken. You should see the pasta glisten with a bright, citrusy sheen and smell the uplifting aroma of lemon and garlic.
Remove from heat, plate the pasta, and garnish with extra lemon zest or herbs if desired. Serve immediately while hot, enjoying the vibrant colors and fresh, zesty flavors.