Start by boiling the pasta.

While the pasta is boiling, heat olive oil on a frying pan on medium-high fire. Add in lemongrass, garlic, and onion, and sauté until aromatic (about a minute).

Add in the harder pieces of asparagus (the lower parts of the stalk), and sauté for about one minute. Then add in the rest of the asparagus, and the red bell pepper strips, and sauté for another minute. If the pan gets too dry, add a bit of water.

Finally, add in shrimp and cook one side for a minute, and then flip them and cook the other side.

Asparagus spears should be tender at this point. Test by using your spatula to cut through one of the spears. It should be easy to cut, but still crunchy. If not, sauté for another minute or two.

When ingredients are cooked, turn fire off, and mix in butter, balsamic vinegar, salt, and black pepper.

When pasta is ready, add to a bowl along with the sautéed ingredients. Then generously sprinkle parmesan, black pepper, and Aleppo chili flakes on top, along with a drizzle of olive oil.