Start by drying the shrimp with a paper towel to remove excess moisture. Snap off the tough ends of the asparagus, then cut the stalks diagonally into bite-sized pieces. Mince two cloves of fresh garlic and a thumb-sized piece of ginger for that aromatic boost. Arrange your ingredients close by, as this Shrimp and Asparagus Stir Fry comes together quickly.

In a large wok, heat half of the avocado oil over medium-high heat until shimmering. Sauté the minced garlic for about 30 seconds, or until fragrant but not browned. Add the shrimp, a pinch of chili flakes, and a sprinkle of salt. Stir-fry for 2-3 minutes, until the shrimp just starts turning pink but isn’t fully cooked. Remove from the wok and set aside.

Using the same wok, add the remaining avocado oil and heat for another minute. Toss in the minced ginger and stir for about 15 seconds, letting it blossom with flavor. Next, add the chopped asparagus and stir-fry briskly for around 2 minutes until the asparagus is vibrant and tender-crisp.

Return the partially cooked shrimp and garlic back into the wok with the asparagus. Pour in the oyster sauce and a splash of water, stirring thoroughly to coat everything evenly. Keep the heat on and stir continuously for 2-3 minutes, until the sauce thickens slightly and the shrimp is cooked through, turning opaque.

To plate this vibrant Shrimp and Asparagus Stir Fry, scoop generous portions over steaming jasmine rice. You can garnish with sliced green onions or sesame seeds for that extra touch of flavor and presentation. Serve immediately.