Gather all your ingredients; chop the asparagus, clean and slice the mushrooms, mince the garlic and ginger.

Heat a large skillet or wok over medium-high heat and add olive oil. Once shimmering, add shrimp and cook for 3-4 minutes until pink. Remove and set aside.

In the same skillet, add minced garlic and ginger, sauté for 30 seconds until fragrant.

Add chopped asparagus and sliced mushrooms, stir-fry for 4-5 minutes until tender yet crisp.

Return cooked shrimp to skillet, pour in soy sauce and sesame oil, and stir everything for an additional 2 minutes.

Sprinkle with black pepper to taste, stir and remove from heat.