Yield: 6 Servings
|1 pounds||Fresh asparagus|
|½ pounds||Mushrooms, sliced (2 cups)|
|2 tablespoons||Chopped shallots|
|1 each||Freshly ground black pepper|
|4 tablespoons||Chopped, fresh coriander|
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.