In a large hot skillet, add 1 tbsp of the evoo. Add mushrooms, thyme and 1/2 the salt and pepper. Pan-fry for 3-5 minutes, until mushrooms are golden in color. Slide the mushrooms over to one side of the pan. Add 1 tbsp of evoo to the empty side of the skillet and add garlic slices and shallots and cook for an additional 2-3 minutes, until shallots are translucent. Remove all veggies to a warm plate.
In the same skillet, add the remaining evoo, asparagus spears and salt and pepper. Pan-fry asparagus for about 5-6 minutes or until bright green in color and tender.
On a large platter arrange asparagus spears, mushrooms followed by shallots and garlic.