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Cut 1 bunch asparagus into thirds. Heat 2 t. sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 c. quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 c. water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 T. each soy sauce and butter; cook stirring, 1 minute. Season with salt and pepper.
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