Start by bringing a large pot of salted water to a rolling boil over high heat. Add the angel hair pasta and cook for 3-4 minutes, stirring occasionally, until it's al dente.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and sauté for 2-3 minutes on each side until they turn pink and opaque.

If needed, add another tablespoon of olive oil to the skillet. Toss in the asparagus pieces and sauté for 3-4 minutes until they brighten in color and become tender-crisp.

Return the cooked shrimp to the skillet. Add the drained angel hair pasta, along with a splash of reserved pasta water and fresh lemon juice. Gently toss everything.

Sprinkle the grated Parmesan cheese over the pasta mixture, tossing gently for another minute to combine.

Plate the Asparagus Shrimp Angel Hair Pasta in warmed bowls and garnish with additional Parmesan and a wedge of lemon.