Start by gathering all your ingredients for the Shrimp and Asparagus Stir-Fry with Mushrooms. Trim the woody ends off the fresh asparagus and cut them into 2-inch pieces. Slice the mushrooms, mince the garlic, and grate the fresh ginger.

In a large skillet or wok, pour in a tablespoon of olive oil and heat over medium-high heat for about 1-2 minutes. Watch for the oil to shimmer.

Add the peeled and deveined shrimp to the hot pan in a single layer. Sauté them for approximately 3-4 minutes, until they turn pink and opaque. Transfer the shrimp to a plate and set aside.

In the same skillet, add a splash more olive oil if needed, then toss in the asparagus and sliced mushrooms. Stir-fry for 3-5 minutes until the asparagus is bright green and tender-crisp and the mushrooms are soft and golden.

Stir in the minced garlic and grated ginger to the vegetables and cook for an additional minute until fragrant.

Return the cooked shrimp to the pan and pour in the soy sauce and sesame oil. Stir everything together for 2-3 minutes.

Season your stir-fry with freshly ground black pepper and serve immediately, either alone or on a bed of rice or quinoa.