1. Combine lemon juice, water, sherry, garlic, sugar, curry paste, and salt in bowl.

2. Heat oil in 12-inch nonstick skillet over high heat until smoking. Add asparagus and carrot and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Add lemon juice mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes. Transfer to serving platter, sprinkle with basil, and serve.

Serves 4