Shrimp with Asparagus and Noodles

I made this meal on Tuesday night. I loved it. It was SO quick and super easy. I thought it might be a bit bland because it didn't have a whole lot of ingredients but it was excellent. I used a bag of precooked, frozen shrimp because that is all you can get down here and it worked out just fine. I blanched the asparagus for just 2 minutes and it turned out a bright, pretty kelly green and still had a good bite. And since I was worried it was gonna be bland, I added in a dollop of peanut butter at the very end when I was tossing the noodles. I couldn't really taste the peanut butter too much, but it added a nice creaminess to the dish. Can you tell that I'm trying to describe this dish in detail and not just say "it was good"?
Oh, and I don't have Udon noodles. I don't really know what they are. So I just used regular angel hair and it was perfect. I thought this was an excellent dish and I'm adding this one to my regular rotation.

Shrimp With Asparagus and Udon Noodles
Makes: 4 servings
Time: 20 minutes

1 pound asparagus, trimmed and peeled
12 ounces udon noodles
2 to 3 tablespoons peanut or neutral oil, like corn, canola or grapeseed
1/2 pound peeled and chopped shrimp
1 tablespoon minced fresh garlic
Soy sauce, to taste
Sesame oil, to taste (optional)

1. Bring a large pot of water to a boil and salt it. Cook the asparagus until the thick parts of the stalk can just be pierced with a knife, just a couple minutes. Remove with tongs and shock them in cold water to stop the cooking process. Cut into 2-inch lengths, and set aside.

2. In the same pot of water, cook the noodles until just tender but not at all mushy; drain, rinse and set aside.

3. Put the oil in a large skillet or wok, and turn the heat to medium-high. A minute later, add the garlic and cook until just fragrant, about 2 minutes. Add the shrimp and cook, stirring, until they turn pink, 3 or 4 minutes. Raise the heat to high, add the asparagus and noodles to the shrimp and toss a few times to blend. Drizzle with soy sauce and sesame oil if using, taste and the adjust seasonings and serve hot or at room temperature.

Next up: Pasta with Spinach, Bacon and Breadcrumbs