Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8 minutes. Reserve 1/4 cup of the starchy pasta water, then drain the pasta in a colander.
While the pasta cooks, trim the woody ends from the asparagus and cut into 2-inch pieces. Set aside.
Heat a wide skillet over medium heat and add olive oil and butter. Once melted and shimmering, add the minced garlic. Sauté for about 30 seconds until fragrant, releasing a warm, aromatic aroma.
Add the asparagus pieces to the skillet. Cook for 3-4 minutes until they turn bright green, slightly tender with a crisp snap. You should hear a gentle sizzle and see the vibrant color develop.
Stir in the peas and cook for another 1-2 minutes until they are bright and tender. Rinse frozen peas beforehand if using; they should heat quickly and stay vibrant.
Lower the heat and add the drained pasta to the skillet. Pour in a splash (about 1/4 cup) of reserved pasta water and toss everything together, allowing the starch to help create a silky coating on the pasta and vegetables.
Add the lemon zest and squeeze in the lemon juice. Toss well to brighten the dish, releasing fresh citrus aromas. Season with salt to taste.
Finish by sprinkling chopped herbs over the pasta. Toss again until evenly distributed. The dish should look glossy, vibrant, and fragrant with herbs and citrus.
Serve immediately while hot, garnished with extra herbs if desired. The pasta should be al dente, with crisp-tender asparagus, bright green peas, and a glistening, flavorful sauce.