In a wok over med-high heat, add avocado oil. Add and sauté garlic for one min. Next, add shrimp, chili flakes & salt. Cook until shrimp are slightly undercooked. Remove from wok, set aside.
Add remaining avocado oil and ginger to wok. Cook for one minute then add asparagus. Stir constantly for 2 minutes. Return shrimp mixture to wok and cook for 2 minutes.
Add oyster sauce and ¼ cup water. Cook until liquid slightly reduces. Test asparagus; you want the texture to be tender-crisp, not soft and soggy.
Serve immediately and enjoy with jasmine rice.