Heat a large skillet to medium-high heat and add olive oil. Add half of the garlic and sauté for 30 seconds or until fragrant. Add the asparagus and cook for 2-3 minutes, stirring frequently. Set aside.
Bring a large pot of water to a boil for the pasta and cook according to package directions.
While the pasta is cooking, combine the remaining clove of garlic, mascarpone, peas, basil, half of the parmesan, salt, and pepper, and reserved pasta water in a food processor and blend until creamy.
Toss hot pasta with the sauce and add the asparagus. Toss again until combined and top with remaining parmesan. Serve with extra parm and fresh basil!