Sauté the shallot in 1 tablespoon olive oil until fragrant. Add the shiitake mushrooms, cook over low heat, cover, and let cook for 10 minutes until tender. Next, add the asparagus, increase to high heat, add a splash of water, cover, and cook for 1 more minute so they stay crisp.

Pour in the light sour cream, bring to a boil, then reduce to medium heat and simmer for 1 minute. Add a pinch of salt and the dried herbes de Provence, and mix well so the flavors blend together.

The sauté is ready. Serve with rice or pasta, as you prefer. Here, I served it with turmeric and cumin seed rice.