Rinse shrimp and pat dry with paper towels. Trim asparagus into 2-inch pieces, seasoning both lightly with salt and cracked black pepper for optimal flavor balance.

Warm olive oil and half the butter in a large skillet over medium-high heat until shimmering and slightly bubbling, about 1–2 minutes.

Add shrimp in a single layer, searing without overcrowding. Cook 2 minutes per side until pink and opaque.

Push shrimp to the edge of the pan, then add asparagus spears. Sauté for 3–4 minutes until bright green and tender-crisp.

Reduce heat to low. Stir in minced garlic and remaining butter, cooking for about 30 seconds until fragrant.

Return shrimp to the pan with asparagus. Drizzle with fresh lemon juice, sprinkle chopped parsley, and gently toss for 10 seconds.