When mushrooms are out of season, I always keep a stash of dried black mushrooms. Asian supermarkets normally have a great selection.
150-200g asparagus with the woody ends removed
50g dried black fungus, soaked in water for 2-3 hours
1tbsp sesame oil
200g fresh Asian mushrooms as above, trimmed and sliced if necessary
6 spring onions, trimmed and sliced on the angle
2-3 cloves of garlic, peeled and crushed
50g root ginger, scraped and finely grated
A handful of pea shoots or a bunch of watercress
2tbsp soy sauce
2tbsp roughly chopped coriander
Cook the asparagus in boiling, salted water for 2-3 minutes and drain. Then cut into lozenges on the angle. Meanwhile, cook the black fungus in lightly salted water for about 15 minutes, then drain and cut into bite-sized chunks.
Heat the sesame oil in a frying pan or wok; stir-fry the spring onions, garlic, ginger, asparagus, pea shoots (or watercress) and mushrooms for a minute or so.
Add the soy sauce, a couple of tablespoons of water and the coriander, simmer for 30 seconds and remove from the heat. Serve immediately.