Shrimp And Asparagus Stir Fry With Lemon Sauce

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 ½ teaspoon salt, divided 1 teaspoon minced ginger (Gourmet Garden Ginger Paste) 1 teaspoon minced garlic Lemon Sauce ⅔ cup chicken stock 1 tablespoon cornstarch 1 tablespoon sugar 1 tablespoon soy sauce ¼ 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 ¼ 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 ¼ teaspoon salt (or more if needed). 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.