Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.
In a large nonstick skillet, cook shrimp in hot canola and sesame oil over medium-high heat for 2 minutes. Add garlic and ginger; cook 1 to 2 minutes more or until shrimp are opaque, turning occasionally. Remove shrimp from skillet; set aside.
Carefully add wine and asparagus to hot skillet. Cover and cook 2 to 3 minutes or until asparagus is crisp-tender. Add shrimp and green onions to skillet; heat through. Serve with Lemon Herbed Orzo Pasta.