Wash and chop the asparagus into bite-sized pieces. Mince the garlic, and measure out the peas if using frozen.

Fill a large pot with water, add salt, and bring to a boil. Add the bucatini and cook according to package instructions, usually 8-10 minutes.

In a skillet, heat olive oil over medium heat. Sauté the asparagus for 3-4 minutes until bright green. Add garlic and sauté for 1 more minute.

Reduce heat to low, pour in the heavy cream, stir in Parmesan, and season with black pepper. Let the sauce simmer for 2-3 minutes until thickened.

Add the drained bucatini to the skillet, mixing in sauce, and add peas. Stir until heated through, about 2 minutes.

Remove from heat, add lemon juice and parsley. Serve immediately.