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Cut the asparagus crosswise into 1-inch pieces, reserving the tips.
Cut the carrots crosswise into 1/2-inch coins.
Heat the oil in a wok or large skillet over high heat. Add the
carrots, garlic and onion; stir-fry until the carrots start to brown, 4
to 5 minutes.
Add the asparagus pieces, the crushed red pepper flakes (to taste)
and a splash of water; stir fry until the asparagus is barely tender,
2 minutes. Add the reserved asparagus tips and a splash of water;
stir-fry for a minute or two, until the tips are barely tender.
Season with salt to taste, then remove from the heat and stir in the
mint.
Serve hot.
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