Boil salted water in a large pot. Add farfalle pasta and cook 8-10 minutes until al dente. Reserve a cup of pasta water and drain.

In a skillet, heat 2 tbsp olive oil and juice of half a lemon over medium-high heat for 2-3 minutes.

Add asparagus to the skillet and sauté for 2 minutes until bright green.

Incorporate shrimp and minced garlic into the skillet. Reduce heat to medium, cover, and cook for 3-5 minutes until shrimp are pink and opaque.

Add ¼ cup Parmesan cheese and a tbsp of reserved pasta water. Mix well. Drain pasta and add to skillet, tossing everything together.

Season to taste with salt, pepper, and more lemon juice if desired. Serve warm, garnished with parsley and additional Parmesan.