Wash asparagus, break off end of stalks (as close to bottom as possible) and pat dry with paper towel. Cut stalks into 1" pieces, separating the tips from the stalks.
In a large skillet (not too shallow), add about a ¼” of olive oil and fresh pressed garlic. Sautee over medium heat for 5 minutes.
Add only the stalks of the asparagus to the skillet, setting the tips aside. Salt & pepper to taste. Sautee over medium heat for about 10 minutes or until almost tender, then add tips. Continue sautéing for 5 more minutes or until tender. Stir frequently.
Once asparagus has begun sautéing, fill a large pot with water and bring to a boil for the pasta. Add pasta to boiling water and cook per directions on the box. Drain. Return to pot and toss with a few turns of olive oil and set aside.
Remove the asparagus from the skillet to a large bowl with a slotted spoon, leaving the olive oil in the skillet. If necessary, add more olive oil to skillet to maintain a ¼” of oil.
Pat dry the shrimp with paper towel and add to the skillet. Season to taste with Old Bay Seasoning. Sautee over medium to high heat until shrimp is thoroughly cooked and no longer gray and opaque. Stir frequently while sautéing.
When shrimp is cooked, return all of the asparagus to the skillet with the shrimp and continue to sauté for 2 -3 minutes over low heat until heated through.
Add all ingredients from the skillet into the pasta and stir. Toss in fresh grated Parmesan, adding more if desired. The olive oil serves as the "sauce," so add more as needed to generously coat the pasta, shrimp and asparagus.