Jumbo Shrimp & Asparagus

A simple Chinese-style stir-fry that pairs sweet shrimp with crisp, green asparagus. A quick 3-minute blanch gives the asparagus a head start so it stays bright green and snappy instead of limp, and saving 2 tablespoons of that asparagus water is the small trick that ties the sauce together at the end.

The sauce is lean and classic: fresh ginger, soy sauce, a teaspoon of sugar, and a splash of sherry. Nothing heavy, nothing that overwhelms the shrimp or masks the asparagus. The reserved asparagus cooking water adds a whisper of vegetal flavor and helps the soy cling to everything in the pan.

Shrimp cook fast. About 5 minutes in the hot oil is enough for the color to shift from gray to opaque pink. Adding the asparagus and sauce after gives another 5 minutes for the flavors to meld without overcooking the shellfish.

Chef Tips

• Halve the shrimp lengthwise (butterfly-style) so they cook more evenly and pick up more of the sauce.
• Use real dry sherry, not cooking sherry, which is loaded with salt and tastes flat.
• Don’t skip reserving the asparagus cooking water. Plain tap water doesn’t add the same subtle vegetable flavor.
• Serve over steamed jasmine rice or glass noodles to catch the light sauce.

Variations

• Add sliced water chestnuts or snow peas for extra crunch and color.
• Finish with a drizzle of toasted sesame oil and a sprinkle of scallion greens.
• Swap shrimp for sliced chicken breast or firm tofu for a different protein with the same technique.