The mushrooms, Bragg, and wine give this dish a delicious flavor. Bragg is liquid amino acid made from soy protein, a good alternative to soy sauce.
1 Tb olive oil
½ small onion
5 large Shiitake mushrooms
1 small clove garlic
1 bunch thick asparagus
2 Tb white wine
A squirt of Bragg seasoning
salt and pepper
Chop onions finely. Heat oil in a heavy frying pan and add onion; saute until it softens.
Rinse mushrooms and wipe with a wet paper towel. Cut off the stems and cut in half, then slice thinly. Mince the garlic, then add mushrooms and garlic to the onions. Saute over medium heat for 5 minutes.
Meanwhile wash the asparagus, then cut off the bottoms and discard. Slice the rest crosswise into 3 pieces, so that each piece is about 2 inches long. Add asparagus to mushroom mixture, along with ¼ cup water, wine, Bragg, and a few shakes of salt and pepper. Saute for another 5 minutes until asparagus is cooked through, but still crunchy. Do not cover pan or the asparagus will get mushy.