Shrimp and Asparagus Saute for Two

From Fitness Magazine (April 2005), and it credits Le Colonial restaurant in Chicago.

• Ready In: 28 mins
• Serves: 2

Ingredients

• 2  cups asparagus spears, trimmed and sliced into 1 inch pieces
• 2  tablespoons canola oil
• 16  large shrimp, peeled and deveined
• 1  garlic clove, minced
• 1  bunch scallion, chopped
• 2  teaspoons sugar
• 2  tablespoons fish sauce
• 1  teaspoon cornstarch
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon  coriander
• 1⁄2 teaspoon chili powder
• 1  cinnamon stick, broken in half

Directions

1. Over high heat, bring a large saucepan of salted water to a boil; add asparagus and cook for 5 minutes or until crisp-tender.
2. While asparagus cooks, heat oil in a large skillet over medium-high heat.
3. Add shrimp and cook for 2 minutes, turning once.
4. Drain asparagus and add to shrimp.
5. Combine remaining ingredients in a bowl. Add to shrimp; cook and stir for 3 minutes or until the sauce thickens and turns glossy.
6. Remove cinnamon stick and serve.