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Prepare the mushrooms: wash the mushrooms, remove the roots, and then cut into thin slices.
Now the asparagus: Hold each stalk at both ends—bend until it snaps. It always breaks where the tender begins. Cut into 2-inch pieces.
Blanch the asparagus: I always love to blanch the harder vegetables in stir-frying dishes. It is a super great way of keeping the freshness and crunchy texture. Remember to add some vegetable cooking oil and a small pinch of salt.
Instead of frying garlic at the beginning, we need to fry the mushrooms first. As mushrooms can’t release water like most dark leafy vegetables, garlic will get burnt very quickly. Fry until the mushrooms turn soft.
Now, add the garlic, and continue frying until aromatic.
Add blanched asparagus. Since we have already cooked them, simply stir-fry them briefly to reheat.
Add a pinch of salt and oyster sauce as well as sesame oil. Mix well and transfer out.
Sprinkle some freshly ground black pepper!