Bring a large pot of water to a boil for the pasta. Add a generous amount of salt. Add the pasta and cook according to the package directions, stirring occasionally, until just al dente. Drain the pasta, reserving 1 cup of the pasta water.

Zest the lemons and divide the zest into two piles. Set aside.

Meanwhile, make the Lemon Sauce. In a mason jar, combine lemon juice, olive oil, Dijon mustard, kosher salt, and black pepper. Shake until emulsified.

Cook the asparagus. Heat olive oil in a pan over medium heat. Add shallots and garlic, cooking until golden. Add red pepper flakes if using, and then add asparagus. Season with salt and pepper, cooking until crisp-tender.

Add the hot cooked pasta and the Lemon Sauce to the asparagus mixture, along with the crushed walnuts and nutritional yeast. Add pasta water as needed, tossing until the sauce is emulsified.

Add the remaining lemon zest, basil, parsley, capers, olives, and white beans if using. Toss again and briefly cook. Serve immediately.