1. Bring large pot of water to boil, add salt. Add asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let asparagus cool slightly.
2. Transfer asparagus to a food processor/blender, add garlic, pine nuts, 2 Tbsp oil, Parmesan, a pinch of salt and a couple of Tbsp of the cooking liquid. Process mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).