Cook the pasta according to the package directions, adding the asparagus during the last 2 minutes of cooking. Reserving 1 cup of the cooking water, drain the pasta and asparagus. Set aside in a bowl and cover to keep warm.

Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic and sauté until just fragrant, about 30 seconds.

Pat the shrimp dry and toss with ½ teaspoon of the salt. Add them to the skillet and sauté until pink and no longer translucent, 3 to 4 minutes. Remove the shrimp to a plate.

Add the wine to the pan, scraping any browned bits from the bottom of the pan. Bring to a boil, then simmer until reduced by half, 2 to 3 minutes. Add the lemon juice, shrimp, pasta, asparagus, parsley, the remaining ½ teaspoon salt and 6 tablespoons butter, and ½ cup of the reserved pasta cooking water and toss until combined, adding more pasta water as needed. Divide among bowls and serve immediately, garnished with a swirl of extra virgin olive oil and chopped dill and parsley, if desired.