Cook the
asparagus uncovered in a saucepan of boiling salted water until not quite crisp-tender, about 2 or 3 minutes. Drain the pieces, reserving the liquid, rinse them with cold water and drain well. Measure 1/4 cup
cooking liquid. Heat 1 or 2 tablespoons of
olive oil and 1 tablespoon of
butter in a large heavy skillet over medium-high heat until sizzling. Add the
shrimp,
salt and
pepper and cook, tossing often, for 1 1/2 minutes. Add the
garlic and cook, stirring, until the
shrimp turn pink and are just cooked through, about 1
minute; when you cut one at its thickest part, it should be white inside. Spoon the
shrimp into a bowl.Wipe the skillet clean, then heat 1 tablespoon of oil and 1 tablespoon of
butter in the skillet over medium-low heat. Add the
asparagus,
salt and
pepper to
taste and cook, stirring, for 1
minute. With a slotted spoon, transfer the
asparagus to the bowl. Pour the measured
shrimp stock and
asparagus liquid into the skillet. Boil, stirring often, until the liquid is reduced to about 1/3 cup, 1
minute. Add the tomatoes, remaining tablespoon of
butter,
parsley, 1/2 teaspoon
thyme and
cayenne to
taste, if using. Return the
shrimp and
asparagus to the pan and toss over medium-low heat until heated through.
Taste and adjust seasoning. Serve hot, with
lemon wedges.
Prep time 
