Remove the tops of the asparagus and toss them in a large bowl. Cut the asparagus stalks into ribbons using a vegetables peeler. Place the ribbons in the large bowl and set aside.

In a small mixing bowl, combine the garlic, lemon juice, olive oil, parsley, salt and pepper. Pour the mixture over the asparagus and toss to coat. Transfer the salad to the refrigerator until ready to serve.

Cook the spaghetti according to the package's directions. In the last 3 minutes of cooking, melt the butter in a large, deep skillet over medium heat until frothy. Add the garlic, pepper, salt and red pepper flakes and sauté until fragrant, about 2 minutes. Turn the heat to low and transfer the al dente pasta from it's cooking water to the skillet and toss to coat in the butter. Add 1/2 cup of the pasta cooking water and give the pasta a quick stir. Slowly incorporate the cheese, while stirring, until a silky sauce forms and coats the pasta. If the sauce gets too thick or clumpy add a little more pasta water.

Divide the pasta amongst four bowls and top with a large spoonful of the Shaved Asparagus Salad. Garnish with additional fresh ground pepper, shredded pecorino and a drizzle of honey. Serve immediately.