Cook pasta in a large pot of salted water until about three minutes early of what the package directs. Add asparagus to the pot and cook until firm-tender with the pasta, another 2 minutes. Drain both pasta and asparagus together, making sure to reserve one cup of pasta water.

In a large bowl, combine lemon zest, oregano and cheese, smashing up the cheese with the back of a fork. Add drained pasta and asparagus to bowl, along with a couple Tbsp of the pasta water. Toss until smoothly combined, adding more pasta water as needed to thin out the cheese. Season with salt and pepper, and add lemon juice to taste.