In a medium mixing bowl whisk together all the ingredients for the lemon sauce and set aside.

Heat a large skillet over medium high heat and add 1 tablespoon of olive oil, swirling to coat the bottom of the pan. Add shrimp in a single layer to the skillet and sprinkle with salt and pepper. Cook the shrimp for approximately 1-2 minutes on each side before removing from the skillet and transferring to a clean plate. Shrimp should be pink on both sides, but slightly undercooked.

In the same skillet add 1 more tablespoon of olive oil and heat over medium high heat. Add the asparagus and gently toss to coat in oil. Sauté the asparagus until tender, but still crispy. It should be a bright green and browned in some places. Sprinkle asparagus with salt and lemon pepper (if desired). Reduce heat to medium and add the ginger and garlic; stir to combine with the asparagus. Cook for an additional 1 minute, stirring constantly to prevent the ginger and garlic from burning.

Carefully pour the lemon sauce to the skillet with the asparagus and stir to combine. Allow the sauce to simmer for approximately 1 minute, or until the sauce has thickened. Add the shrimp back to the skillet and cook for an additional 1 minute, or until shrimp is fully cooked.

Remove from heat and sprinkle with red chili flakes if desired. Best served immediately.