Heat 2-3 tablespoon of the neutral oil in a wok over high heat until shimmering and hot. Add the garlic cloves and piece of ginger and stir-fry until fragrant, 10-12 seconds. Remove and discard. Add in the steamed asparagus pieces and stir fry 2-3 minutes. Transfer asparagus to a bowl. Pour the eggs into the wok and scramble until softly set, 1 to 2 minutes. Transfer to the bowl with the asparagus. Add more oil if needed. Place the noodles in the wok, add the soy/vinegar mixture, and toss with tongs or a spatula until coated, about 1 minute or so. Add the eggs and vegetables back into the wok and toss until heated through, about 2 minutes more. Remove from the heat, and toss with the scallions, lime juice and peanuts, if using.