Shrimp with Asparagus and Oyster Sauce

Monday 30 April
This is a Chinese-style dish with ingredients and methodology similar to the Shrimp with Snow Peas we cooked back in February.
The only changes were that we chopped the asparagus into inch-long pieces, separating stems from tips; put ginger (along with the garlic) in the initial stir-fry of the vegetable as well as into the shrimp marinade; stir-fried the asparagus stems first, then added the tenderer tips; and steamed the vegetable in more chicken broth for a longer time (asparagus is tougher than snow-peas). The asparagus soaked up the broth, so the oyster sauce needed a delicate hand; perhaps a half-tablespoon did the trick.