Chop the asparagus and mushroom into smaller pieces as desired.
Drizzle a little olive oil into a heated medium pan, then add the asparagus, garlic, lemongrass, soy and 1 tbsp honey. Pan fry for 5 minutes.
Add the portobello mushroom pieces and kale to the pan. Stir occasionally while cooking for another 5 minutes.
Plate the kale, asparagus and mushroom.
Halve the walnuts and add them to the pan along with 1 tbsp of honey. Stir constantly until caramelised (approx. 3 minutes at a medium heat).
Sprinkle the walnut pieces over the already cooked vegetables, and add salt and pepper to taste – enjoy!