Begin by washing the asparagus under cool water, then trim and cut it into bite-sized pieces. Slice the mushrooms thinly and mince the garlic. Grate the ginger and set all these ingredients aside.

In a large pan or wok, heat the olive oil over medium-high heat until shimmering, about 1-2 minutes.

Add the minced garlic and grated ginger to the hot oil, stirring quickly for about 1 minute until fragrant.

Add the asparagus and sliced mushrooms to the pan, stir-frying for about 3-5 minutes until tender-crisp.

Add the shrimp and cook for approximately 5-7 minutes until they turn pink and opaque.

Pour in the soy sauce and drizzle with sesame oil, tossing everything together in the pan.

Remove from heat and serve immediately, either solo or over rice or quinoa.