Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and tender-crisp.

Immediately transfer the asparagus to a colander and rinse under cold water to stop the cooking process.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and saut? for 30 seconds until fragrant.

Add the blanched asparagus to the skillet and toss to coat in the garlic oil. Cook for an additional 3-4 minutes until heated through.

Remove the skillet from heat and stir in the lemon zest, lemon juice, balsamic vinegar, red pepper flakes, and fresh herbs. Toss to combine.

If desired, sprinkle with grated parmesan cheese before serving.