Meanwhile, heat the olive oil in a large, deep skillet or Dutch Oven over medium-high heat. Add the sliced asparagus, season with salt, and cook, stirring often, until they just begin to take on color, approximately 1 minute. Stir in the peas, minced garlic and red pepper flakes, cooking for an additional 30 seconds, until garlic is fragrant. Remove from heat and set aside until the pasta is ready.
Gently toss and stir the pasta until it's thoroughly coated with the lemon parmesan sauce, ensuring the flavours meld and the sauce to emulsifies with the pasta. Taste and season with more salt, if needed.
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