Cut the meat into pieces 2 inches by 1 inch and slice it very thin across the grain.
Mix the marinade well in a bowl, coat the meat well with it and allow to stand for 15 minutes in the mixture..
Cut the scallions in half lengthwise and then into 1 1/2 inch sections.
Remove the fibrous part of the asparagus stems and slice asparagus very thin, using the rolling cut.
Heat a pan with 2 tablespoons oil and when it is very hot, add the asparagus and saute over high heat for 2 minutes, stirring constantly, adding salt to taste.
When the vegetable turns bright green, remove from the pan and set it aside.
Add 3 tablespoons oil to the pan and when it is hot add the scallions, ginger, and meat and stir for 30 seconds.
Return the asparagus to the pan and saute for another minute.
Turn off the heat, but continue to stir for one more minute as it is still cooking from the heat of the pan.
Serve in a shallow dish immediately.