Pat the shrimp dry with paper towels—this is crucial for getting a good sear and preventing them from steaming. Trim the asparagus and cut into 2-inch pieces, then set aside. In a small bowl, combine the Italian herbs, salt, and black pepper. Season the shrimp generously with this mixture and let sit for 2-3 minutes so the flavors adhere. I like to season the shrimp ahead of time rather than adding everything at once because it helps the seasonings stick better during cooking.

Heat a large skillet over medium-high heat and add the butter and olive oil together—the combination gives you better browning than butter alone and a higher smoke point. Once the butter is foaming and the pan is hot, add the seasoned shrimp in a single layer and cook undisturbed for 2-3 minutes until the bottoms turn pink and opaque. Flip the shrimp and add the asparagus pieces around them, stirring to coat in the fat. Continue cooking for another 2-3 minutes until the shrimp are nearly cooked through and the asparagus begins to soften.

Push the shrimp and asparagus to the sides of the pan and add the minced garlic to the center, letting it cook in the pooled butter and oil for about 30 seconds to 1 minute until fragrant. Stir everything together quickly so the garlic distributes evenly and doesn't burn. The shrimp should now be fully cooked and opaque throughout, and the asparagus should be tender-crisp.

Remove from heat and sprinkle the parmesan cheese and lemon zest over the shrimp and asparagus, tossing gently to combine. I find that adding the lemon zest at the very end preserves its bright flavor rather than cooking it off. Divide between serving plates and pour any buttery pan juices over the top. Serve immediately while everything is hot.