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After all the prep is done, this delicious side takes a little more than 5 minutes to cook.
Ingredients
 water2 tbsp
 soy sauce1 tbsp
 dry sherry1 tbsp
 brown sugar2 tsp
packed
 fresh ginger2 tsp
grated
 sesame oil1 tsp
toasted
 vegetable oil1 tbsp
 asparagus1 lb
trimmed and cut into 2-inch lengths
 shiitake mushrooms4 oz
stemmed and sliced thin
 scallions2 whole
green parts only, sliced thin

cookware

small cup
whisk
12-inch non-stick skillet
1
Combine water, soy sauce, sherry, sugar, ginger, and sesame oil in a small cup or equivalent.
2
Heat vegetable oil on 12-inch non-stick skillet over high until smoking.
3
Add asparagus and mushrooms and cook, tossing or stirring occasionally, until asparagus is spotty brown, about 3-4 minutes.
4
Add soy sauce mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes.
5
Transfer to a serving platter, then sprinkle with scallion greens and serve.
Notes

To allow it to brown, stir the asparagus only occasionally. Look for spears that are no thicker than .5 inch.

Source

Keith Dresser from Cook's Illustrated