Title: Asparagus with Mushrooms and Fresh Coriander
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 servings

1 lb Fresh Asparagus; 2 tb Shallots;
2 tb Butter; (yea! right!) 1/2 ts Salt;
-=OR=- 1 Freshly ground
black pepper;
2 tb Margarine; 4 tb Fresh coriander; chopped
1/2 lb Mushrooms; sliced (2 cups)

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

MMMMM

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