Shrimp and Asparagus Stir Fry

This was made in an effort to make both my family members happy. My son wants 2022 to be the year of Asian food, with an emphasis on perfecting the weeknight stir fry, and my spouse wanted to use the first asparagus harvest from our asparagus bed of the spring season. It was easy and delicious--I forgot the add the sugar, which would have been a better balance to the vinegar and dry sherry. 1 lb. shrimp, peeled ½ teaspoon salt 1 teaspoon sugar ⅓ cup dry sherry 2 tablespoons soy sauce 1 tablespoon Asian chili paste 1 teaspoon sherry vinegar 2 teaspoons cornstarch 2 tablespoons vegetable oil 6 garlic cloves, sliced thin 3 large scallions, white parts chopped fine, green parts cut into 1-inch pieces 2 tablespoons grated fresh ginger 1 ½ pounds asparagus, trimmed and cut on bias into 2-inch lengths Combine the salt and shrimp. Combine sugar, sherry, say sauce, chili paste, sherry vinegar, stir together, and add the cornstarch. Heat oil in the wok, add the shrimp and stir fry until near done, about 2 minutes. Remove from pan, add more oil if needed, and stir fry the garlic, just a few seconds to soften, then add asparagus, stir fry 2-3 minutes, add the scallions. Once asparagus done, add shrimp back in and then add the sauce, and stir quickly until it thickens up, and then serve.