Boil the linguine-pasta in salted-water according to package instructions until a minute before al dente. Drain and book 1/2 cup of pasta-water, put aside.
For Your sauce. While the pasta is cooking, in another bowl, whisk together the lemon-zest, lemon-juice & olive-oil together until well blended. Add the feta and black-pepper, then mix well until the sauce blends to become creamy and largely uniform in feel, Put aside.
For Your asparagus. Employing a large skillet in medium-high heat, then add olive-oil & garlic, then swirling the pan for about 5 mins slightly outperforming the garlic). Add from the skillet, salt & pepper, stirring regularly until the asparagus is tender-crisp, approximately 2-3 mins. Remove from heat and put the asparagus in a different bowl.
Using the same skillet, then reduce the heat to low, then add the sauce & pasta. With tongs, toss to coat the pasta with the sauce, so allowing the feta-cheese fully melt. Spoon at a tbsp of pasta-water in a time for a desired saucy consistency.
Add in the asparagus and give the pasta a final toss Top with extra feta-cheese if you'd love. Taste for extra salt and pepper. Serve immediately.¼¼