Shrimp and Asparagus Stir-Fry

This is a super quick and easy recipe that I pulled out of an old Good Housekeeping magazine.  Full disclosure--the picture is the picture from the magazine--we ate the stir-fry so quickly I didn't have time to snap a picture!

1 cup rice--cook as you normally do
3 tsp. sesame oil
1 1/2 lbs. asparagus, trimmed and cut into 1-in. pieces
1 lb. peeled and deveined shrimp
1 tbsp. grated, peeled fresh ginger
2 tbsp. soy sauce
2 tbsp. fresh lime juice
1/4 c. loosely packed fresh basil leaves, thinly sliced

In a 12-inch nonstick skillet, heat 2 teaspoons sesame oil on medium 1 minute.  Add asparagus and cook 7 to 8 minutes or until asparagus is tender-crisp, stirring occasionally.  Add shrimp and ginger, cook 5 to 6 minutes or until shrimp are opaque throughout, stirring occasionally.  I used pre-cooked shrimp, thawed and added at just the last minute to heat through.

Stir in soy, lime, basil, and remaining sesame oil; remove from heat.  Serve over rice.

So easy and Ernie loved it.