Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and set aside.

While the pasta cooks, prepare the asparagus. Trim the woody ends from the asparagus spears. Using a vegetable peeler, carefully shave the asparagus lengthwise into thin ribbons. Start from just below the tip and peel down to the stem end.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.

Add the halved cherry tomatoes to the skillet and cook for 3-5 minutes, stirring occasionally, until they begin to soften and burst slightly.

Add the asparagus ribbons, lemon zest, and lemon juice to the skillet. Toss gently for 2-3 minutes until the asparagus is bright green and slightly tender-crisp. Avoid overcooking to maintain the ribbon texture.

Add the cooked pasta to the skillet. Pour in 1/2 cup of the reserved pasta water (or vegetable broth) and toss everything together to coat the pasta and create a light sauce. If the sauce seems too dry, add a little more pasta water, one tablespoon at a time.

Remove the skillet from the heat. Stir in the grated Parmesan cheese until melted and well combined. Season generously with salt and freshly ground black pepper to taste.

Serve immediately, garnished with fresh chopped parsley and extra Parmesan cheese, if desired.