Remove the tough ends from the asparagus and chop the remaining stalks into 1 inch pieces then set aside.

Rinse the edamame under cold water using a fine mesh strainer. Leave the edamame in the strainer to continue to thaw.

In a heavy bottomed pot, bring the water and vegetable base to a boil and add the pasta. Boil, uncovered, until the pasta is tender and the liquid reduces and thickens (about 10 minutes). Stir frequently.

While the pasta cooks, heat olive oil in a skillet over medium-high heat then cook the asparagus with a sprinkle of salt until it turns bright green and softens slightly (about 5 minutes). Stir frequently.

Return to the pasta, stir in the Parmesan, most of the herbs (save a few pinches for garnish), lemon zest, and chili flakes. Add the cooked asparagus and edamame. Let stand for 5 mins before serving.