1 large bunch asparagus (1 lb.), trimmed
1 lb. frozen large shrimp (peeled and deveined), thawed
3/4 lb. soba noodles
3 Tbs. soy sauce
1 Tbs. toasted sesame oil
1 Tbs. rice vinegar
1 Tbs. sugar
3 scallions, thinly sliced
1 cup fresh basil leaves
In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl, return water to boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar, divide noodles among four bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.