Bring a large pot of salted water to a rolling boil. Add the angel hair pasta and cook for 3-4 minutes until al dente, then drain and reserve 1 cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook 2-3 minutes per side until pink and opaque. Remove and set aside.

In the same skillet, add more olive oil if needed and sauté the asparagus pieces for 3-4 minutes until bright green and tender-crisp.

Lower the heat, add the drained pasta, reserved pasta water, lemon juice, and Parmesan cheese. Toss until well coated and cheese is melted.