Prep Your Veggies: Wash the asparagus, snap off the woody ends, and chop the spears into 2-inch pieces. Mince the garlic, and zest and juice the lemon.
Dry the Shrimp: Pat your raw shrimp completely dry with paper towels. Season them evenly with salt and black pepper.
Sear the Protein: Heat olive oil in a heavy skillet over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side just until pink. Remove immediately to a plate.
Sauté the Asparagus: Lower heat to medium, add a little more oil if needed, and sauté the asparagus for 3-4 minutes until tender-crisp.
Build the Flavor: Push asparagus to the edges of the pan. Add the minced garlic to the center and cook for 30 seconds until fragrant (do not burn).
The Magic Sauce: Return the shrimp and any resting juices to the pan. Add the cold butter, lemon juice, and lemon zest. Toss gently for 1 minute until the butter melts into a glossy sauce.
Garnish and Serve: Remove from heat immediately, garnish with chopped fresh parsley, and serve right away.