Rinse the shrimp under cold water and pat dry with paper towels.

Trim the asparagus and cut it into 2-inch pieces. Slice the mushrooms and mince the garlic and ginger.

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.

Toss in the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the asparagus and mushrooms. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

Return the cooked shrimp to the skillet. Pour in the soy sauce and oyster sauce, stirring to combine.

Pour the cornstarch mixture into the skillet, stirring constantly until the sauce thickens, about 1-2 minutes. Season with salt and pepper to taste.

Serve the shrimp and asparagus stir-fry over cooked rice or noodles. Garnish with sesame seeds.