Pat the shrimp dry with paper towels to ensure they sear properly. Trim the woody ends off the asparagus and cut into 2-inch pieces. Zest the lemon and set aside the juice in a small bowl.
Heat a large skillet over medium-high heat until shimmering. Add a tablespoon of olive oil and swirl to coat the bottom.
Place the shrimp in a single layer in the hot skillet. Sear for 2-3 minutes until they turn pink and develop a golden edge, then flip and cook for another 2 minutes. Remove the shrimp and set aside.
In the same skillet, add a little more oil if needed, then toss in the asparagus pieces. Sear for 3-4 minutes until they are bright green and slightly charred at the edges, stirring occasionally.
Reduce heat to medium, then add the minced garlic to the asparagus. Cook for 1 minute until fragrant, making sure not to burn it.
Return the cooked shrimp to the skillet. Squeeze the lemon juice over everything and add the lemon zest. Stir to combine and cook for another minute, allowing the flavors to meld.
Add a tablespoon of butter to the skillet, letting it melt and coat the ingredients. Taste and season with salt and pepper as needed.
Turn off the heat and give everything a final stir. Let the dish rest for 30 seconds, then serve immediately with extra lemon wedges if desired.
