Trim the dry, woody bottom ends of the asparagus before unwrapping the bundle. Wash well. If any stalks are thick, lightly peel the lower section to remove tough fiber.

Line up the stalks and cut on a slant into pieces about two finger-joints long (approx. 4-5 cm).

Trim the root base of the white beech mushrooms and split the clump in half, keeping small bunches.

Cut the baby corn diagonally into thin slices. Peel the carrot, slice a small section, then cut into thin matchsticks to match the asparagus size.

Heat oil in a wok over high heat. Add the white beech mushrooms and sauté until golden and fragrant.

Add the carrot and stir-fry until it softens slightly (children love it once tender).

Add the baby corn and toss briefly. Add the asparagus and season with salt and white pepper.

Stir-fry quickly over high heat so the color turns vivid green.

Splash 60 c.c. of water along the edge of the wok. Keep tossing over high heat until the water reduces and the asparagus is just tender.

Turn off the heat and plate immediately while still vibrant and crisp.