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. Drain, reserving about a cup of the cooking water.

In a skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Transfer to a plate and keep warm.

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

Add the drained pasta, shrimp, reserved pasta water, and lemon juice to the skillet. Gently toss until well combined.

Sprinkle with Parmesan cheese and toss until it melts and coats the pasta. Serve immediately with extra lemon wedges.