Pat the shrimp dry with paper towels and season with ½ tsp. salt and a generous scatter of freshly ground black pepper.

Heat one teaspoon of olive oil in a large skillet or wok over medium-high heat. Add cashews and a pinch of kosher salt. Stir continuously for one to two minutes until golden. Remove from pan to small bowl and set aside.

Combine the fish sauce, garlic and ginger in a small bowl and set aside.

Heat 1 tablespoon of oil in the same pan over medium-high heat until shimmering hot. Add the shrimp and cook, flipping once, until pink and opaque, 1 to 2 minutes. Transfer the shrimp to a plate. (If preparing ahead, skip this step and proceed to next step, see directions below.)

Heat the remaining tablespoon of oil in the skillet until shimmering hot. Add the asparagus, onions, scallions and golden raisins and stir continuously for one minute. Add the fish sauce mixture and cook until aromatic, about 30 seconds.

Add rice, stirring to break up any clumps, until the mixture is well combined and heated through, about 2 minutes. (If preparing ahead, add the rice but don't heat at this time, see directions below.)

Add shrimp, peas and chopped cilantro, stir to combine.

Taste and season with sea salt, if needed.

Serve garnished with fresh herb leaves and a scatter of the toasted cashews.

Notes:

~ This dish is very versatile. Instead of shrimp it is delicious with shredded roasted chicken, roasted pork bits or as a vegetarian dish with a scrambled egg or two added just before serving. You can also substitute any other vegetables that are in season or add extra veggies. The original recipe calls for pineapple which is also quite delicious.

~ To make ahead, prepare as directed, up to one hour in advance, omitting step four and stopping after step 6. Just before serving, cook shrimp. Add rice mixture to shrimp and heat over medium heat until hot. Finish with steps 8 and 9.