Prep Ingredients: Pat the shrimp dry and season with salt and black pepper. Trim woody ends off asparagus and cut into 2-inch pieces. Mince garlic and grate ginger.

Make Sauces: Combine sweet chili sauce, soy sauce (or tamari), honey, rice vinegar, and cornstarch mixed with water in a bowl. Whisk until well blended.

Stir-Fry Asparagus: Heat olive oil or sesame oil in a wok over medium-high heat. Add asparagus and stir-fry for 2-3 minutes until bright green.

Cook Shrimp: In the same wok, add more oil if needed, then add shrimp, garlic, ginger, and red pepper flakes. Stir-fry for 4-5 minutes until shrimp are pink and opaque.

Combine: Pour sauce over shrimp when nearly cooked through, stirring gently. Add asparagus back into the pan and mix well.

Garnish and Serve: Remove from heat, transfer to a serving dish, and sprinkle with sesame seeds and green onions. Serve with lime wedges.