Begin by patting the shrimp dry with paper towels, then season them lightly with salt and black pepper. Trim the asparagus ends, cutting them into 2-inch pieces for quick cooking. Next, mince the garlic and grate the ginger, ensuring these aromatics are ready for use.

In a mixing bowl, whisk together the sweet chili sauce, soy sauce (or tamari for gluten-free), honey, rice vinegar, and a cornstarch mixture. Mix well until all components are combined and smooth.

Heat a drizzle of olive oil in a wok over medium-high heat. Once hot, add the asparagus pieces and stir-fry for about 2-3 minutes until bright green and slightly tender. Remove from the pan and set aside.

In the same hot pan, add the shrimp along with minced garlic, grated ginger, and optional red pepper flakes. Cook for approximately 4-5 minutes, stirring occasionally until the shrimp turn pink and opaque.

Pour the prepared sauce over the cooked shrimp, stirring to coat everything evenly. Allow to simmer for about 1-2 minutes, letting the sauce thicken. Return the asparagus to the pan and mix gently.

Remove from heat and sprinkle sesame seeds and chopped green onions on top. Serve immediately with lime wedges on the side.