Bring a large pot of salted water to a boil. Once boiling, add the angel hair pasta and cook for 3-4 minutes until al dente, stirring occasionally to prevent clumping. Once cooked, drain the pasta, reserving about ½ cup of the pasta water, and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

To the same skillet, add another tablespoon of olive oil if needed, then toss in the asparagus pieces. Sauté the asparagus for 3-4 minutes, stirring occasionally until they are bright green and tender-crisp.

Once the asparagus is tender, return the cooked shrimp to the skillet. Add the drained angel hair pasta along with the reserved pasta water, a splash of fresh lemon juice, and half of the Parmesan cheese. Toss everything together gently until well coated.

Plate the Asparagus Shrimp Angel Hair Pasta while hot, garnishing with the remaining Parmesan cheese and a slice of lemon on the side.