Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the sliced mushrooms in a single layer and cook for 4-5 minutes without stirring, allowing them to brown. Stir and cook for another 2 minutes.

Push mushrooms to the side or remove temporarily. Add the remaining tablespoon of oil and the prepared asparagus to the pan.

Sauté the asparagus for 3-4 minutes until it becomes bright green and tender-crisp.

Return mushrooms to the pan (if removed), lower heat to medium, and stir in the minced garlic. Cook for 1 minute until fragrant.

Season with salt and black pepper, tossing well to combine.

Remove from heat and garnish generously with toasted sesame seeds before serving.