This was the result of a very poorly followed recipe. We were pleasantly surprised with the result and will be checking out local Weight Watchers groups tomorrow. The asparagus can be either fresh or frozen. I used frozen and that worked out just fine. Also, if you like more heat, increase the amount of chili paste.

Ingredients

4 serv.

(8 ounce) package angel hair pasta, cooked al dente↗1 package
(8 ounce)
peanut oil3 tablespoons
garlic↗4 cloves
chopped
chili paste (sambal oelek)↗1 teaspoon
asparagus↗2 cups
cut in 1-inch pieces
medium shrimp, peeled & deveined↗1 lb
sliced water chestnuts1 can
soy sauce↗1⁄4 cup
fresh ginger↗1 teaspoon
crushed
sugar↗1 tablespoon
cornstarch↗1 tablespoon
dissolved in 1 Tbsp. water
water, to thin sauce↗1⁄2 cup

Step-by-step instructions

1
In a wok, heat oil.
2
Add shrimp and stir-fry until shrimp are pink. Remove shrimp and set aside.
3
Add garlic and stir-fry until just beginning to color.
4
add chili paste, stir-fry 30 seconds.
5
Add asparagus. Stir-fry 3 minutes then put on lid and cook for 4-5 minutes or until asparagus is crisp-tender. Stir occasionally to keep asparagus from burning.
6
Add water chestnuts and cover until heated through.
7
Whisk together soy sauce, ginger and sugar.
8
Return shrimp to wok and add soy sauce mixture. Heat through.
9
Add cornstarch mixture to wok, stirring constantly.
10
Add water while stirring until sauce is a satisfactory consistency.
11
Add cooked pasta and mix thoroughly.
12
Enjoy!

Source: food.com

Original recipe ↗

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