Mushroom/asparagus sauté

Since we gobbled all of Alex's polenta the other night, I needed a quick veggie to go with our leftover short ribs

1 12 oz pkg sliced crimini mushrooms
1 12 oz pkg sliced white mushrooms
1 small bunch organic asparagus, steamed for 2 minutes and sliced on the diagonal
1 handful chopped parsley
1 large or 2 small garlic cloves sliced
Olive oil
Salt/pepper
2 tbls balsamic vinegar

Sauté the mushrooms in 2 tbls oil. Cook until the water comes out of them and evaporates. Then they will start to brown. Push the mushrooms to the outside of frying pan. Add another tbls oil to the empty center of pan, add garlic and chopped asparagus. Cook and toss about another 3 minutes. Add parsley then salt and pepper and 2 tbls balsamic. Toss to coat and cook one more minute and enjoy. Ciao Bella!