1. Bring a large pot of water to a boil.  Add dried pasta to the boiling water and cook 1 minute less than al dente, or about 9 minutes according to package instructions. Before draining remove 1/2 cup pasta water.

2. While the pasta is cooking, wash and trim the asparagus and cut into 2 inch pieces.

3. Heat 1/2 tbsp of olive oil in a large skillet over medium heat until shimmering.  Add the asparagus, black pepper and red pepper flakes.  Saute until the asparagus is bright green and crisp-tender, about 3-4 minutes. 

4. Add the garlic and saute until fragrant, about 1 minute.  Remove the asparagus from heat and stir in the lemon juice.  

5. Reserve 1/2 cup of the pasta water, then drain the pasta.  Return the skillet with asparagus mixture to medium heat and add the pasta, basil and reserved pasta water.

6. Cook, tossing and stirring the pasta, until the pasta is al dente and almost all of the pasta water is absorbed - 5 to 6 minutes

7. Remove from heat, add the parmesan and remaining 1/2 tbsp oil and toss to combine.  

8. Divide into portions and serve warm.