In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the shrimp to the pot and cook until they turn pink, about 3-4 minutes.
Pour in the chicken or vegetable broth, honey, and Dijon mustard. Mix well until combined and bring the mixture to a simmer.
Add the asparagus and cook for 5–7 minutes, or until tender but still crisp.
Stir in the chopped lettuce, lemon zest, and lemon juice. Cook for an additional 2 minutes just until the lettuce wilts.
Season the stew with salt and black pepper to taste.
Let the stew rest for 5 minutes before serving.
Ladle into bowls and garnish with fresh mint leaves. Serve hot with a lemon wedge on the side.
