Blanch the peeled asparagus 2-3 minutes in cooking water with optional a bit salt and drain.
Cut the zucchini in strips and the spring onion with a part of the green part in small rings.
Chop the shallots and the garlic. Stir-fry the pine nuts in a dry pan on half high fire untill they are light brown.
Heat a grill pan and put oil on the asparagus and the zucchini.
Grill the zucchini for 2 minutes at both sides and the asparagus all around until they are slightly colored.
Heat the rest of the oil in a wok and stir-fry the stripes of meat for 4 minutes.
Add the garlic and the shallots for 2 minutes. Add the pepper, asparagus, zucchini and spring onion and stir-fry for another 2 minutes.
Add the soy sauce and optionally add salt. Serve the dish hot and sprinkle it with pine nuts.
Good to combine with basmati rice.