Cook the pasta into boiling water, add salt into boiling water. Cook until al dente for about 14-16 mins.

Cook the asparagus in to boiling water add some salt, let it cook for 3- 5 mins (mine is thin asparagus so only takes 3 mins to cook) drain and soak in a bowl with cold water, to avoid overcooked. While preparing the pasta

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and the chili to the pan. Cook until the garlic begins to turn golden (do not overcook, the garlic will become bitter and nasty....if this happens, start over.)

When the pasta is al dente, drain the pasta and, without rinsing the pasta, add them directly into the pan of garlic and chili. There's no need to drain the pasta too thoroughly as you want to add some pasta water into the pan as well. Add salt and Blackpepper, toss the pasta until combined with the oil. Turn the heat off

Add parsley, Vietnamese mint, basil and coriander. Toss everything together until the pasta is well coated with herbs and oil.

On a plate, line the asparagus. And add the pasta on top of asparagus, sprinkle with parmesan cheese before serving.