1-First, rinse the 1 pound of peeled and deveined frozen shrimp under cold running water for 3 to 4 minutes until thawed, then sprinkle with salt and toss. Let it stand for 1 minute, rinse well, and pat dry to ensure the shrimp cooks up perfectly.

2-Next, heat a wok or large skillet over high heat and add enough canola or grapeseed oil to coat the bottom of the pan. This creates a hot base for stir-frying.

3-Stir-fry the 1 diced sweet onion, 2 thinly sliced garlic cloves, and 1 thinly sliced small red hot chile (with seeds removed for milder heat) along with a bit of salt until the onions turn translucent, about 1 to 2 minutes.

4-Add the prepared shrimp and cook, stirring, until they curl tightly, which takes about 1 to 2 minutes. Keep an eye on them to avoid overcooking.

5-Then, toss in the 1 bunch of asparagus cut at a sharp angle into 2-inch pieces, along with 2 tablespoons soy sauce and 1 teaspoon granulated sugar. Continue cooking and stirring until the asparagus is just tender, about 1 to 3 minutes.

6-Finally, turn off the heat, add ½ tablespoon butter, and stir until it melts for a rich finish. Serve immediately to enjoy the best flavors and textures.