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Meanwhile, heat the olive oil in a large skillet over a medium-
high flame. Add the garlic and saute for 1 minute. Add the
shrimp and cook for 3 to 4 minutes, until the shrimp turn pink.
Remove the shrimp from the pan and set aside. Add the lemon
juice, white wine, and the reserved cup water to the skillet. Let
simmer until the liquid is reduced by about half. Salt and saute
the asparagus. Cut into 1-inch pieces. Return the shrimp to the
pan and stir in the parsley. Add the drained linguini to the
shrimp mixture, tossing to combine. Add asparagus and
tomatoes. Season with salt and pepper, to taste.
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