1. Shell the prawns and set aside. Steam the asparagus until cooked, but still firm.
2. Rinse in cold water, drain, and set aside. Prepare the dressing and set aside. Heat the olive oil in a saucepan, add the garlic and ginger, and sauté for 2 minutes.
3. Add the prawns, sauté for 5 to 6 minutes, and set aside. (Do not overcook.) Place 4 asparagus spears on each plate. Top with 3 prawns each and drizzle dressing on top. Serve immediately.

Aide-gourmet Tip

To shell a prawn easily, gently crack the first ring of the shell (closest to the head) between your fingers and pull the end of the tail, twisting it slightly.