Start by heating your wok or large skillet over medium-high heat until shimmering. Add a tablespoon of neutral oil and swirl to coat the surface.
Place the trimmed asparagus pieces into the hot pan. Sauté for 2-3 minutes, stirring occasionally, until they turn bright green and develop a slight char on the tips with a crackling sound. Remove and set aside.
Add the sliced mushrooms to the same hot pan. Cook for 3-4 minutes, stirring occasionally, until they release juices and darken slightly, becoming juicy and fragrant.
Reduce the heat to medium. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant and slightly toasted, filling the kitchen with a warm aroma.
Return the asparagus to the pan along with the mushrooms. Pour in the soy sauce and toss everything together, stirring for 1-2 minutes so the flavors meld and everything is heated through.
Sprinkle in chili flakes if using, then squeeze fresh lemon juice over the stir fry. Stir gently, letting the dish cook for another 30 seconds until glossy and fragrant.
Turn off the heat and transfer the stir fry to a serving plate. Let it rest for a minute, allowing the flavors to settle and intensify. Serve hot, garnished with optional sesame seeds or scallions if desired.
