Pat the shrimp dry with a paper towel and season lightly with salt and pepper.

In a medium bowl, combine soy sauce, oyster sauce, rice vinegar, honey, sesame oil, broth, and cornstarch slurry. Whisk until well blended.

Heat 1 tablespoon of neutral oil in a wok or skillet over medium-high, then add shrimp and cook for 2-3 minutes until pink and slightly charred.

In the same pan, add another tablespoon of oil and stir-fry asparagus for about 3 minutes until bright green.

Add sliced mushrooms (and onion if using) to the pan with asparagus and stir-fry for another 2-3 minutes.

Stir in minced garlic and grated ginger, cooking for about 30 seconds.

Pour the prepared sauce into the pan, stir well, and cook for 2-3 minutes until the sauce thickens.

Return cooked shrimp to the pan, toss to coat in the sauce and heat through for about 1 minute.