Saute garlic and onion on medium heat in ¼ cup vegetable broth for about 2 minutes.
Add the asparagus and additional broth and cook for 5 minutes.
Add sliced mushrooms, add more broth if needed, reduce the heat to low, cover with a lid and cook, stirring occasionally, until the vegetables are cooked through and tender.
Recipe by Green Leaves and Jam, a Plant-Based Diet at http://greenleavesandjam.com/anatomy-of-a-plant-based-meal/