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James's Asparagus Shrimp Spaghetti

2 tablespoons vegetable oil 
3 garlic cloves, minced 
1/2 pound asparagus, trimmed and cut in 1-inch pieces 
1/2 pound shrimp, cleaned and deveined 
1 cup chicken broth 
juice and zest of 1 lemon 
1 1/2 teaspoons fresh grated ginger 
1 teaspoon cornstarch 
8 ounces cooked spaghetti 

In large skillet heat oil over medium heat. Add garlic and asparagus; sauté for 2 minutes. Add shrimp; sauté 2 minutes or until pink. In a small bowl, combine chicken broth, lemon juice and zest, ginger, and cornstarch; add to skillet. Stirring constantly, bring to boil over medium heat; boil 1 minute. Toss with spaghetti.

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