1 c  Rice,long-grain
1 lb Asparagus,fresh
2 tb Margarine
1 1/2 lb Shrimp,peeled & deveined
2    Garlic cloves,finely chopped
1 tb Lemon juice
1/2 ts Salt
1/4 ts Pepper

1. Cook rice following package directions, salt optional. Reserve.
2. Clean and slice asparagus into 1 1/2″ pieces. Heat 1 tablespoon of the
margarine in large nonstick skillet. Add asparagus; stir-fry 3 minutes.
Remove from skillet. Reserve.
3. Add remaining 1 tablespoon margarine to skillet. Add shrimp; stir-fry
over high heat 2 minutes. Stir in garlic; stir-fry 1 minute more. Stir in
lemon juice, salt and pepper.
4. Stir asparagus and rice into skillet. Heat to serving temperature.
Garnish with lemon wedges, if you wish.
(Joanie Winters, Ocean Springs MS)