Asian Asparagus & Mushrooms
1 bunch fresh asparagus
2 teaspoons sesame oil
1” piece fresh ginger
3 cups quartered shiitake mushroom caps
1 sliced garlic clove
1/3 cup water
1 tablespoon soy sauce
1 tablespoon butter
Cut asparagus into thirds. Heat sesame oil in a skillet over medium heat. Cut ginger into matchsticks; add to skillet and cook 1 minute, stirring. Add mushroom caps and garlic; cook and stir 2 minutes. Add asparagus and water. Bring to a boil, cover and cook until crisp-tender (3 minutes). Add soy sauce and butter, cook and stir one minute. Season with salt and pepper.
