Step 1: Prep the Ingredients

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Season lightly with salt and pepper.
2. Trim the Asparagus: Snap off the woody ends of the asparagus and cut the spears into 2-inch pieces.
3. Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, rice vinegar, red pepper flakes, cornstarch, and water. Set aside.

Step 2: Sear the Shrimp

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the shrimp to the pan in a single layer and cook for 1–2 minutes per side, or until they turn pink and opaque. Remove the shrimp from the pan and set aside.

Step 3: Sauté the Vegetables

1. In the same skillet, add the remaining tablespoon of vegetable oil.
2. Add the asparagus and red bell pepper (if using). Cook for 3–4 minutes, stirring frequently, until the vegetables are tender-crisp.
3. Add the minced garlic, ginger, and the white parts of the green onions. Cook for another 30 seconds until fragrant.

Step 4: Combine and Cook

1. Return the cooked shrimp to the skillet with the vegetables.
2. Pour the prepared sauce over the shrimp and vegetables, stirring to coat everything evenly.
3. Cook for 1–2 minutes, or until the sauce thickens slightly and everything is heated through.

Step 5: Serve and Garnish

1. Transfer the stir-fry to a serving dish or divide it among individual plates.
2. Garnish with sesame seeds, the green parts of the green onions, and a squeeze of fresh lemon juice if desired.
3. Serve immediately over rice or noodles, or enjoy on its own for a lighter option.