Asparagus and Mushroom Stirfry

I think of asparagus as being a "meaty" veggie, so to make a quick, easy, and healthy stirfry, I decided to pair it with mushrooms, which I also think of as being "meaty". While I think a king oyster mushroom would have been better, I always have dried shitake mushrooms in my pantry, so that's what I used. That's one of the best things about stir fries, you can just toss in whatever you have on hand! Though, next time I'll try to plan ahead and get some fresh king oyster mushrooms and try this again.

Ingredients:
- One bunch of asparagus
- 5 dried shitake mushrooms or king oyster mushrooms if you have them
- 2 cloves of garlic
- 3 tablespoons (to taste) of oyster sauce (soy sauce is fine if you don't have oyster sauce)

Directions:
- Wash and trim the asparagus by cutting off the tough end.
- Cut the asparagus on the bias into thin slices.
- Soak the shitake mushroom in water until they're soft. If you want to rush the process, put the mushrooms and water in the microwave for a minute.
- Slice the mushrooms into thin slices.
- Mince the garlic.
- Heat some a bit of oil in a pan or wok.
- Add the garlic and saute for just a few seconds.
- Add the asparagus, mushrooms, and the liquid the mushrooms were soaking in (minus the bit at the bottom with the dirty mushroom remnants).
- Add the oyster or soy sauce.
- Saute everything together until the asparagus is cooked through, but still has a nice crunch to it.