Preheat oven to 450 degrees F. Heat large covered pot of water to boiling; add 1 teaspoon salt. From lemon, grate 1 teaspoon peel and squeeze 1/4 cup juice. In bowl, toss asparagus, 2 teaspoons oil, and 1/4 teaspoon salt. Place in 18-inch by 12-inch jelly-roll pan. Roast 5 minutes. Meanwhile, mince garlic, mint, and basil. To same bowl, add shrimp, garlic, lemon peel, pepper, and half of mint, and stir to coat. Push asparagus to one side of pan; arrange shrimp on other side. Roast 5 minutes or until shrimp just turn opaque. Cook pasta as label directs. Reserve 1/2 cup cooking water. Drain pasta; return to pot with asparagus, shrimp, lemon juice, basil, reserved cooking water, 2 teaspoons oil, 1/8 teaspoon salt, and remaining mint; toss to coat.