Follow the directions on the box and cook pasta until al dente. Drain, reserving 1/2 cup of the pasta water. Set aside.
Heat the oil in a skillet over medium heat until hot. Add the asparagus and cook until slightly softened (about 3 minutes).
Add the shallots, garlic, and thyme. Cook for 1-2 minutes more, until fragrant.
Pour in the broth, lemon, and white wine vinegar. Simmer for 5-10 minutes until slightly reduced, stirring occasionally.
Add the pasta shells and parmesan in to the pan with the sauce. Stir in the reserved pasta water, starting with about 1 tbsp at a time until the cheese is melted and fully incorporated.
Season with salt and pepper.
Divide in to bowls and serve with an extra sprinkle of parmesan and a splash of white wine vinegar. Enjoy!
