Roasted Asparagus and Mushrooms

1 bunch (12-16 ounces) asparagus
8 ounces mushrooms
2 Tablespoons olive oil
1 Tablespoon soy sauce
1 teaspoon teriyaki sauce
1 teaspoon oyster sauce

Preheat oven to 400 degrees. Line a baking sheet with tin foil (for easy clean up).
Clean and pat dry the asparagus and mushrooms. Snap the asparagus ends off and discard.
Put the asparagus and mushrooms on the baking sheet. Add olive oil, soy sauce, teriyaki sauce and oyster sauce in a bowl and mix. Then drizzle over the vegetables. Season with salt and pepper.
Roast until asparagus is tender but still crisp, about 10 minutes (give or take a few minutes based on how thick/thin your asparagus is).