Preheat the oven to 375 degrees. Take your asparagus, snap off the bottoms and slice them into 2" pieces.

On a baking tray, place in your asparagus pieces and drizzle with olive oil. Mix together to coat and set aside.

Place the pearl onions and balsamic vinegar in a bowl and toss to combine. Place the pearl onions on the baking tray with the asparagus.

Season the asparagus and onions with salt, pepper, thyme and rosemary. Roast the vegetables in the oven for 25 minutes. Toss halfway through.

Place a small skillet over medium heat and add in the pine nuts. Let cook for a couple minutes. Once you can smell the pine nuts toasting, flip them over and cook another couple minutes or until lightly browned. Transfer to a bowl and set aside.

20 minutes into roasting the vegetables, place a large skillet over medium heat and add in the olive oil. Then, add in the garlic, cook for 30 seconds and then add in the red pepper flakes and zucchini noodles. Toss the zucchini noodles for 2-3 minutes or until tender.

When done, divide the noodles into two bowls and top each with even amounts of asparagus and pearl onions. Top with 1/2 tbsp of parmesan cheese per bowl. Garnish each with parsley and pine nuts.