Instructions: 1. Shell and devein shrimp; cut in 3 or 4 pieces if large.

2. Cut asparagus diagonally in 1-inch sections, discarding tough white ends; then parboil. Mince ginger root.

3. Combine soy sauce, sherry, sugar and salt.

4. Heat oil. Stir-fry shrimp until pinkish. Add asparagus sections and ginger root and stir-fry a few times.

5. Add soy-sherry mixture and heat quickly. Then cook, covered, 2 minutes over medium heat. Serve at once.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.