Prepare the Lemon Sauce: In a medium bowl, whisk together chicken stock, cornstarch, sugar, soy sauce, lemon juice, and lemon zest until smooth.

Cook the Shrimp: Heat olive oil in a large non-stick pan over medium-high heat, add shrimp and cook until pink.

Sauté the Asparagus: In the same pan, add remaining olive oil and cook asparagus until bright green and tender-crisp.

Add Aromatics: Stir in minced garlic and ginger, cooking until fragrant.

Combine and Simmer: Pour in the lemon sauce and toss everything, allowing to simmer until the sauce thickens.

Serve Immediately: Transfer to plates, garnishing with chili flakes, green onions, or sesame seeds.