Begin by boiling a large pot of salted water on high heat. While waiting, trim the woody ends off the tenderstem broccoli and asparagus. Once the water is at a rolling boil, add the vegetables and cook for 3 minutes until bright green and tender-crisp. Remove the vegetables from the pot with a slotted spoon, draining well, and set aside while keeping the pot of water boiling.

In the same boiling water used for the vegetables, add your choice of long pasta, such as spaghetti or linguine. Cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking, and keep an eye on the texture; you want it firm but thoroughly cooked. Once ready, reserve a cup of the pasta water, then drain the pasta in a colander.

While the pasta is cooking, heat a large pan over low heat. Add a tablespoon of butter and a splash of olive oil, allowing them to melt together. Once melted, add the sliced garlic to the pan, stirring gently for about 30 seconds until fragrant but not browned.

Squeeze the juice of one fresh lemon into the pan containing the garlic, then add the cooked vegetables and optional capers. Toss everything together gently, ensuring the vegetables are coated in the fragrant sauce. A pinch of salt will enhance the flavors. Remove the pan from heat.

Add the drained pasta to the pan with the lemon-garlic mixture. Pour in a splash of the reserved pasta water along with freshly grated Parmesan cheese. Toss well to combine, ensuring that the pasta is evenly coated and the sauce clings to it. Taste and adjust seasoning as needed, then serve warm.