Wash and trim the asparagus spears. Cut them into bite-sized pieces. Peel and devein shrimp. In a wok or large skillet, heat vegetable oil over high heat. Add minced garlic and ginger and stir-fry for 30 seconds. Add the asparagus and stir-fry for 2-3 minutes, until tender but still crisp. Add the shrimp and stir-fry for another 2-3 minutes, until pink and cooked through. Season with soy sauce and sesame oil. Serve hot over rice.
