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Cook your pasta according to the instructions on the package.
While the pasta cooks, in a large skillet, saute the shrimp and asparagus in oil until the shrimp turn pink, three to four minutes. Add the garlic and cook for one minute longer. Add the mushrooms, chicken broth, tomato, salt and red pepper flakes to the skillet and stir them in. Simmer the sauce, uncovered, for two minutes.
Drain the pasta. Add the pasta and fresh herbs to the skillet with the sauce and toss everything to combine it and coat the pasta. Sprinkle the pasta with Parmesan cheese. Editor's Tip: Reserve some of the pasta water before draining the angel hair. If the pasta seems dry or doesn't have enough sauce, add a splash of the cooking water to the pan. The starch in the pasta water will also help thicken the sauce.