Reduce the heat until the water is barely boiling.

Place the asparagus in the pot.

Poach the asparagus in the hot water for 5 minutes.

Remove and run under cold water to stop the asparagus from cooking any further.

Cut the asparagus crosswise into 1/4 inch pieces but leave about 1 1/2 inches of the asparagus spear.

Turn the heat back to high and when the water is boiling add the fettuccine and stir gently.

Cook for about 10 minutes until the pasta is not quite done (it should be a little tough).

Remove from the heat.

Scoop out 1/4 cup of the pasta water and set aside.

Place the olive oil in a large skillet over medium-high heat.

Add the shrimp and cook on one side for about 2 minutes.

Turn the shrimp over and reduce the heat to medium-low. Cook for another two minutes.

Add the pesto, salt and 1/4 cup of the pasta water to the skillet with the shrimp and toss to coat the shrimp well.

Drain the pasta and add the drained pasta and the asparagus to the pan with the shrimp and pesto.

Toss well until the pasta is coated with sauce.

Divide between two bowls.

Grate 1/4 ounce Parmesan over each bowl and serve.