Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in small bowl, combine broth and flour; blend well. Stir in lemon juice and dill. Set aside.
Spray large nonstick skillet or Dutch oven with nonstick cooking spray. Heat over medium heat until hot. Add asparagus; cook and stir 2 minutes. Add shrimp; cook and stir an additional 3 minutes or until shrimp turn pink.
Add broth mixture to skillet; cook over medium heat until slightly thickened, stirring frequently.
Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.