Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
Divide the mixture evenly between 4 bowls.
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