I stir-fried some carrot and asparagus today and it turned out to be a pretty good combination. Put some peanut oil in pan and set on medium high until hot. Put a few cloves of crushed garlic in the pan along with some green onion. Let it sizzle in the pan on very low heat while you chop asparagus. Chop the tough parts into thin strips and leave the tops. When the carrots are coated in oil and wilted, dump the asparagus in. Put in some salt and a dash of chardonney and chicken broth. Keep stir frying. Turn the heat back to medium high. Cook until done.