I've never used asparagus in a stir fry before, but I found this recipe today:

1 lb of asparagus.
1 ½ cups of mushrooms , freshly sliced.
2 teaspoons of vegetable oil.
1 teaspoon of cornstarch.
½ teaspoon of instant chicken boullion.
Pinch of salt.
Pinch of freshly ground black pepper.
Water, ½ cup and 1 teaspoon.
Cut the asparagus spears into one-inch pieces and steam them lightly.

Mix half a cup of water with the dry boullion; reserve.

Mix the cornstarch and one teaspoon of water; reserve.

Heat oil in a wok or a large frying pan over medium heat.

Add the asparagus, mushrooms, salt and pepper; stir fry for about 1 minute.

Stir in the bouillion mixture and heat to boiling.

Stir in the cornstarch mixture.

Cook and stir until thickened (about 15 seconds).

Serve as desired.