(You should cook the pasta, make the sauce, and steam the vegetables simultaneously...to ensure proper temperatures of all items in a timely fashion.)
Make your Sauce:
Sautee 2 cloves of fresh garlic in a little olive oil.
In the same pan start your sauce: White sauce (Bechamel)
Use about 2 tb. of butter and 2 tb. of flour (for your roux) on medium high heat...add milk a little at a time until the sauce is set to a nice consistency. Turn heat down to med-low and add a touch of white pepper and a splach of lemon juice (about 1/2 a lemon)...then fold in a little freshly grated Asiago Cheese.
Cook pasta until just al dente.
Steam the asparagus and brocolli.
Combine pasta, vegetables (asparagus and broccoli), shrimp, and sauce to mix. Add a handful of fresh chopped spinach (it will wilt with the heat of the pasta), some fresh chopped scallions, and top with a little fresh Asiago Cheese...serve and enjoy.