Garlic Shrimp and Asparagus

I made this recipe once before, a long time ago, and I think I used broth instead of wine that time. The shrimp produce a lot of juice, too, so you end up with tasty liquid to sop up with a piece of bread.

It's really easy: Clean a bundle of asparagus and snap off tough ends. Cut into 2-inch pieces, then saute for a couple of minutes with two minced garlic cloves, salt, pepper and red pepper flakes. Add 1 pound of shrimp and saute a few more minutes, until shrimp is pink. Add 1 cup dry white wine (I used an acidic pinot grigio) and a squeeze of lemon juice and bring to a boil. Serve in bowls with toasts rubbed with a cut garlic clove. Takes less than 1/2 hour.