Serves 4

1 pound (about 1 bunch) asparagus, tough ends discarded

3 tablespoons vegetable oil, divided


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5 ounces shiitake mushrooms, stems discarded, caps cut into quarters (or sixths if caps are large)

1 pound large raw shrimp, peeled and deveined

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

1 small red or green chili, such as a jalapeño or serrano, seeds and ribs discarded if desired, thinly sliced

1 cup low-sodium chicken broth

2 tablespoons oyster sauce

1 tablespoon cornstarch

Cooked brown rice, to serve

1. If the asparagus stalks are very thick, use a vegetable peeler to shave off the thick skins starting just below the tip and down to the bottom. Cut the stalks into angled 1/2-inch pieces.

2. In a large skillet over high, heat 1 tablespoon of the oil. When the oil is almost smoking, add all of the asparagus and a pinch of salt. Reduce the heat to medium-high and sauté the asparagus, stirring, until it is crisp tender and golden at some of the edges, 4 to 5 minutes. Transfer the asparagus to a bowl and set aside.

3. Return the skillet to the heat and add another tablespoon of the oil, the shiitakes and a pinch of salt. Reduce the heat to medium and sauté the mushrooms, stirring, until they are barely tender and golden around some of the edges, about 3 minutes. Transfer the shiitakes to the bowl with the asparagus.

4. Return the skillet to the heat and add the remaining tablespoon of the oil and the shrimp. Sauté the shrimp, stirring, for 2 minutes. Add the garlic, ginger and chili and cook, stirring, for 1 minute.

5. In a bowl, whisk together the broth, oyster sauce and cornstarch. Add the mixture to the skillet, whisking, and bring to a boil. Return the asparagus and the mushrooms to the skillet and simmer for 1 minute. To serve, spoon a mound of rice onto each of 4 plates, then top with a quarter of the asparagus and shrimp mixture.