Start by cleaning and cutting the asparagus into 2-inch pieces. Slice the mushrooms, and mince the garlic and ginger.

In a skillet or air fryer, warm the olive oil over medium-high heat until it shimmers.

Add the minced garlic and grated ginger to the pan, sautéing for about 30 seconds until fragrant.

Toss the peeled shrimp into the skillet, cooking for 2-3 minutes until pink and opaque.

Stir in the asparagus and mushrooms, cooking for 5-7 minutes until asparagus is tender yet crisp.

Drizzle the soy sauce and sesame oil over the stir-fry, then add black pepper to taste. Stir well.

Remove from heat and serve hot, drizzling extra soy sauce on top if desired.