Place the shrimp in a glass or ceramic bowl and add the salt, sesame oil, and soy sauce. Toss to coat. Cut the asparagus on the diagonal into pieces about 2 inches (5 cm) long.

In a large wok or sauté pan over medium-high heat, heat the peanut oil until it shimmers. Swirl the pan to coat evenly with the oil. Add the garlic, ginger, and shrimp and toss and stir until the shrimp are evenly pink on both sides, about 1 minute. Using a slotted spoon or a skimmer, transfer the shrimp to a bowl.

Add the asparagus to the pan and toss and stir over medium-high heat until bright green, about 1 minute. Add the green onion and wine. Cover the pan and cook until the asparagus is tender-crisp, about 2 minutes. Return the shrimp to the pan and toss and stir just until heated through, about 1 minute. Pour into a shallow bowl and garnish with cilantro leaves. Serve at once with the steamed rice.