Mushrooms and Asparagus Sauté

from the kitchen of a Japanese friend

1 package of fresh mushrooms (white or dark, or a variety of your choice)
1 bunch of fresh green asparagus
3 thin slices of garlic, sliced into matchstick shapes
1 tbsp sake
1 tbsp soy sauce
1 tbsp fresh lemon juice
salt and pepper to taste
1 1/2 tbsp olive oil

Break off and discard the coarser parts of the asparagus and cut spears in half. Steam or boil the asparagus until tender-crisp. Drain and keep to the side. Rinse, wipe, slice or chop (discard the mushroom stalks if using shitake type mushrooms) mushrooms (if desired). Gently sauté the garlic in oil, add mushrooms and continue to sauté for another 3-5 minutes. Add sake, and continue to sauté another minute. Add asparagus to the mushroom mixture with soy sauce, lemon juice, and salt and pepper to taste.

Makes 2-3 servings.