If serving over rice, begin cooking the rice first. While the rice cooks, prepare the shrimp and asparagus.
Preheat the oven to 400°F (200°C).
In a bowl, whisk together the Thai sweet chili sauce, soy sauce, sesame oil, Sriracha, and minced garlic. Pour the sauce over the shrimp and refrigerate until ready to cook.
Rinse the asparagus and trim off the woody ends. Place the asparagus on one half of a large, rimmed baking sheet. Drizzle with olive oil, season with kosher salt and pepper, and toss to coat.
Bake the asparagus for 5 minutes, then remove it from the oven.
Drizzle about 1 tablespoon of olive oil on the other half of the baking sheet. Using tongs, carefully place the marinated shrimp onto the baking sheet, leaving the marinade behind in the bowl.
Return the baking sheet to the oven and cook for an additional 8-10 minutes, or until the shrimp are pink and cooked through.
While the shrimp cook, transfer the reserved marinade to a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens and coats the back of a spoon.
Remove the shrimp and asparagus from the oven. Toss the shrimp in the reduced sauce for extra flavor.
Serve the shrimp and asparagus over rice, garnished with chopped green onion.