Slice the asparagus spears diagonally into 1-inch pieces and set aside. In a wok or large non-stick skillet, saute the garlic and ginger in the safflower oil for 1 minute or until fragrant. Add the asparagus and stir-fry for 3-4 minutes or until crisp tender. Add the remaining ingredients, season to taste with salt and pepper, and stir-fry an additional 1 minute. Serve as a side dish or toss with cooked pasta, rice, or other grains.

Serves 6