Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, 8-10 minutes. Drain and rinse under cold water.

Trim tough ends off asparagus and blanche in boiling water for 2-3 minutes. Transfer to an ice bath, then chop into bite-sized pieces.

Combine mayonnaise, sour cream or Greek yogurt, lemon juice, minced garlic, and herbs in a mixing bowl. Stir until smooth.

In a large bowl, gently toss cooled pasta with asparagus. Pour in the creamy dressing and mix to coat, avoiding mashing the asparagus.

Adjust seasoning with salt and black pepper to taste.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.