This quick and easy side dish was inspired by a recent dining experience at The Slanted Door in San Francisco. Their menu features delicious modern twists on Vietnamese cuisine using seasonal and local ingredients. As part of our dinner, we ordered the Zuckerman's Farm Asparagus. It was fresh and buttery, but not at all heavy. The asparagus was very delicately cooked and it may have been lightly blanched before being sautéed quickly with the butter and maitake mushrooms. [caption id="attachment_11881" align="aligncenter" width="520"] Zuckerman's Farm Asparagus at the Slanted Door, SF[/caption] I really got the urge to make something similar today and thought that I could put my own spin on this dish. [caption id="attachment_11882" align="aligncenter" width="620"] Asparagus with Shiitake Mushrooms[/caption] Here's what you'll need: 2 tbsp butter 2 cloves garlic, minced 1 cup thinly sliced shiitake mushrooms 1 bunch asparagus, trimmed and cut crosswise into 2-inch (5 cm) pieces Pinch salt and pepper In large non-stick skillet or wok, melt butter over medium-high heat. Cook garlic, stirring, until fragrant, about 1 minute. Add mushrooms; cook, stirring, until just softened, about 2 minutes. Stir in asparagus, salt, pepper and 1/4 cup water. Cook, stirring, until asparagus is tender crisp and water is evaporated, about 5 minutes.