Saute chopped onions in olive oil and remove from pan.
Saute mushrooms in the oil until they smell rich and earthy.
Add the onions back.
Add asparagus, cut into 2" chunks, and sliced red bell peppers.
Season with salt and black pepper.
Cook until the asparagus is the consistency you like. I like a bit of crunch.
Drizzle with pomegranate molasses.
Top with slices of peeled Pixie tangerines.