Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions, until al dente. Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil.

Break the woody ends from the asparagus spears, then cut them into 2-inch pieces.

Add ½ cup of water to a large skillet and place it over high heat. Bring the water to a boil.

Lower the heat to medium and add the asparagus. Cover the skillet and steam the asparagus for about 2 minutes, until they just begin to tenderize and turn bright green.

Transfer the asparagus to a plate, then pour the water out of the skillet.

Return the skillet to the burner and coat the bottom with the olive oil. Raise the heat to medium-hight.

Give the oil a minute to heat up, then return the asparagus to the skillet and sprinkle it with a pinch of salt. Cook the asparagus for about 3 minutes, flipping once or twice, until it begins to darken in spots.

Lower the heat to medium. Push the asparagus to the sides and add the garlic to the center of the skillet.

Cook the garlic, stirring constantly, for about 1 minute, until it becomes very fragrant.

Pour the balsamic vinegar into the skillet, along with the red pepper flakes. The vinegar should start simmering right away. Let it cook for about a minute, to reduce slightly.

Add the pasta to the skillet and toss it to coat it with the balsamic. Cook everything for about a minute, until the pasta is heated throughout.

Remove the skillet from heat and season the pasta with salt and pepper to taste. Optionally, sprinkle with parsley or basil.

Divide onto plates and serve.