Heat garlic oil in large skillet; add asparagus to pan along with garlic, shallot, salt, and pepper and heat, while shaking, for two-to-three minutes.
Cut asparagus spears into rounds and tips.
Drizzle two tablespoons each balsamic vinegar and olive oil onto each serving plate. Arrange asparagus tips and rounds in the middle of the plate. Top with edible petals such as popcorn shoots, fennel flowers, and pansies.