Snap off heel end of asparagus and cut into 1 inch lengths before steaming. Heat metal skillet till just hot and add grapeseed oil. Sauté mushrooms and most of garlic for about 3 or 4 minutes. Add salt, ground pepper and coriander to taste. Stir in the finished asparagus and sauté for about one minute before adding the remaining garlic (this makes some of the garlic retain a sharper flavor for some spark!). Sprinkle with the sesame and serve on hot plates.