Ingredients
1 lb Fresh Asparagus
2 tb Butter
1/2 lb Mushrooms, sliced (2 cups)
2 tb Chopped shallots
1/2 ts Salt
1 ea Freshly ground black pepper
4 tb Chopped, fresh coriander
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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.
Makes 6 servings.
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