- Combine cilantro, basil, oil, onion, less sodium soy sauce, lime juice and grated ginger in large bowl.
- Bring 1/2 cup water and sliced ginger to boil in large skillet. Stir in asparagus; cover and simmer 2 to 3 minutes, or until asparagus is tender, yet crisp. Remove asparagus with slotted spoon. Stir into soy sauce mixture.
- Return ginger and water mixture to boil. Add shrimp; cook, stirring, 2 minutes, or until pink. Drain shrimp and cool slightly; discard ginger.
- Combine shrimp and rice with asparagus mixture, tossing together to coat evenly. Cover and refrigerate 1 hour to allow flavors to blend.