|Asparagus||1 1⁄2 Pound (680 Gram)|
|Olive oil||2 Teaspoon|
|Mushrooms||8 Ounce, thinly sliced (230 Gram)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Dry white wine||80 Milliliter (1/3 Cup)|
|Grated orange peel||1 Tablespoon|
|Crushed red pepper flakes||1⁄8 Teaspoon|
|Dried tarragon||1⁄4 Teaspoon|
|Mandarin orange segments||75 Gram, drained (1/2 Cup, Fresh / Canned)|
1. Snap off and discard tough ends of asparagus. Cut spears into 1-inch (2.5-cm) diagonal slices.
2. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add asparagus, mushrooms, and garlic; stir-fry until asparagus is hot and bright green (about 3 minutes).
3. Add wine, orange peel, red pepper flakes, and tarragon. Cover and cook until asparagus is just tender-crisp to bite (about 3 minutes). Uncover and continue to cook until liquid has evaporated (1 to 2 more minutes). Stir in oranges