Time to make an excellent side dish with a barbecue background and Asian flare:
Stir-Fried Asparagus and Portabello Mushrooms
1 lb. asparagus (preferably organic & local)
2 portabello mushrooms (preferably organic)
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar
2 teaspoons grated fresh ginger (or 1 teaspoon ginger powder)
1 teaspoon sesame oil
1 tablespoon vegetable oil
Trim the tough ends off of the asparagus and compost them.
Cut the asparagus spears into pieces of around 2-3 inches each.
Slice the portabello mushrooms to a width of 1/4 inch or so.
Place a 12 inch frying pan (or cast iron pan) on either the stove or the grill. Add the oil and heat until you can see a bit of smoke coming from the oil. The pan will be ripping hot at this point.
Carefully add the asparagus and mushrooms to the pan using tongs. (Caution: This may splatter.)
Cook until the asparagus spears brown to a desired level. (I myself prefer a small bit of char to give it that caramelized, barbecue-like flavor.)
When the vegetables are cooked, place them in a bowl.
Whisk together the soy sauce, rice vinegar, brown sugar, ginger, and sesame oil, then toss together with the vegetables.
Serve and enjoy!