Asparagus is one of my favorite vegetables, and it's in season now. One of my favorites is a dish I concocted based on an offering by a local Thai restaurant. The original had Thai sauce, jasmine rice, and shiitake mushrooms. Mine has white mushrooms (I love shiitake mushrooms, but I'm cheap!) diced white onion, brown rice, and a sauce I concoct from a cornstarch and water slurry with low sodium soy sauce, granulated garlic, and ground ginger.
Water-sauté the asparagus and onion till tender.
In the meantime, add about a teaspoon of cornstarch to 1/4 cup water in a small bowl. Mix in low sodium soy sauce (about 5 or 6 shakes -- maybe 1/2 tsp or more?), 1/8 tsp granulated garlic, and a pinch of ground ginger (adjust spices to taste -- mine never comes out the same way twice, because I eyeball things). Stir well.
Add peeled, sliced mushrooms to asparagus and onion. Sauté until desired degree of doneness is reached. Move veggies to side of skillet. Tilt skillet toward empty side, pour in sauce, stir rapidly until thickened (this happens fast). Combine sauce with vegetables. Serve with brown rice.
It comes out more Chinese than Thai, but I like it!
Goose