Peel asparagus and trim ends.
Cut stalks diagonally into 2-inch pieces.
In a bowl mix stock, soy sauce, sugar, and wine.
In a small cup, mix cornflour and water.
Heat oil in wok over high heat. (Induction Friendly Wok)
Add ginger and spring onion, and stir-fry for 15 seconds.
Add asparagus and stir-fry a few seconds more.
Add stock mixture and bring to a boil.
Cover and simmer over medium heat about 3 minutes or until asparagus is crisp-tender.
Push asparagus to side of pan. Stir cornflour mixture, stir it into simmering liquid, and cook 1 to 2 minutes or until thickened. Toss with asparagus.