Step 1

In a wok or skillet, add 1¼ tablespoons avocado oil and sauté ginger and garlic until fragrant 1-2 minutes. Add shrimp and red chili flakes and cook until shrimp are pink. Be sure to not overcook shrimp. Remove shrimp, garlic and ginger from wok and place in a bowl. Set aside.Add remaining 1¼ tablespoons avocado oil, asparagus and kosher salt to wok. Stir constantly and cook for 2 minutes. Return shrimp mixture to wok. Cook for 1 minute. Add oyster sauce and ¼ cup water. Cook for one minute. Test asparagus you want the texture to be tender-crisp, not soft and soggy. Serve over jasmine rice.