Season the shrimp with salt and black pepper. Trim asparagus and cut into 2-inch pieces. Mince garlic and grate ginger.

Whisk together sweet chili sauce, soy sauce, honey, rice vinegar, and cornstarch in a bowl. Set aside.

Heat olive oil in a large non-stick pan over medium-high heat. Stir-fry asparagus for 2-3 minutes until bright green and slightly tender. Remove and set aside.

In the same pan, add more oil if needed. Sauté seasoned shrimp, minced garlic, grated ginger, and red pepper flakes for about 2 minutes per side until pink and opaque.

Pour in the sauce and stir continuously for 1-2 minutes until it thickens. Add cooked asparagus back in and toss to combine.

Remove from heat and transfer to plates. Garnish with sesame seeds and green onions before serving.