This time of the year a stir fry is one of the simplest way to enjoy the true flavors of the season. The asparagus holds all of it's crispness and flavor and the shrimp gives the meal a juicy sweetness. Enjoy it while it lasts, only a couple weeks of asparagus season to go! (Courtesy Homecookingmemories.com)
What you need:
4 tablespoons olive oil (divided)
1 pound large raw shrimp peeled & deveined
1 pound asparagus ends trimmed and each stalk cut into 2-3" pieces
1/2 teaspoon salt divided
1 teaspoon minced ginger
1 teaspoon minced garlic
2/3 cup chicken stock
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon soy sauce
1/4 cup lemon juice
1 teaspoon lemon zest
In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with 1/4 teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.
In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with 1/4 teaspoon salt. Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.
Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.