Spring/Summer recipes Sautéed Asparagus, Rhubarb and shiitake Mushrooms over Basmati Rice

This is one of my favorite spring recipes!
It is great for lunch or dinner or both if your are like me and don't mind eating something delicious twice a day!
You will need a bunch of asparagus, one stalk of rhubarb and as many shiitake as you like ....
Slice the asparagus stalks in 1/4 inches thickness, keeping the flowering end on the side.
Slice the rhubarb the same way and slice your mushrooms.
warm up some olive oil in a cast iron pan and sautée spices like cumin seeds and mustard seeds or any kind of spices that speaks to you or is recommended for your dosha unbalances.
Add the asparagus, saute for few minutes then add the rhubarb and then the shitake mushrooms. Sprinkle some salt and pepper to your liking. When shitakes are cooked add the asparagus florets for another few minutes.
Voila! Your meal is done! Light a candle for dinner, give thanks for another beautiful day on earth and enjoy!

Note that you can make this with whatever is seasonal. Keep to 3 different vegetables at the most. With summer asparagus are ending but green are still in like radicchios...or sugar snaps etc.....
Also, feel free to add cilantro (great for pitta) or parsley.....