2 cups water
2 bunches asparagus, trimmed and cut into 1 inch pieces
2 tablespoons vegetable oil
24 large fresh shrimp, peeled, deveined and cut in half lengthwise
2 teaspoons chopped fresh ginger root
3 tablespoons soy sauce
2 teaspoons granulated sugar
1 teaspoon dry sherry
salt to taste
In a saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, save about 2 tablespoons of liquid.
Heat oil in a skillet over medium-high heat. Cook the shrimp until the color changes, ( a nice pink hue). Add asparagus and the water you saved and season with ginger, soy sauce, sugar, sherry and salt to taste. Cook for 5 more minutes.