1 lb Fresh Asparagus; 2 tb Butter; (yea! right!) -=OR=- 2 tb Margarine; 1/2 lb Mushrooms; sliced (2 cups) 2 tb Shallots; 1/2 ts Salt; 1 Freshly ground black pepper; 4 tb Fresh coriander; chopped Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
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