Place the oil in a large non-stick skillet or wok over medium-high heat. When hot, add the scallops and cook 30 seconds per side, remove and set aside.
Add the asparagus, ginger and garlic to the wok or skillet and stir-fry 1 minute. Add the chili sauce, soy sauce and lime juice and bring to a simmer. Return the scallops to the pan and cook 1 minute more. Toss in the green onions and serve.
Note: To blanch the asparagus, plunge in boiling water 2 minutes. Drain well, cool in ice-cold water, and drain well again.
Sweet chili sauce is available in the Asian foods aisle.