Serves 2 EVOO 1 bunch fresh asparagus, cut diagonally in 2" pieces 1 shallot, thinly sliced 12-14 raw large shrimp (21/25 count), peeled and deveined fresh ginger fresh mint, chopped (optional)

Saute cut-up asparagus in EVOO with sliced shallots until al dente, about 3 minutes (I added white wine to help blanch asparagus). Add shrimp and continue sauteeing until shrimp are just cooked, about 2 min. Add grated fresh ginger. Toss with mint before serving.

YUM!