--LISA CRAWLEY  TSPN00B--
1 tb Cold Water
2 ts Soy Sauce
1 ts Cornstarch
1/4 ts Salt
1 lb Fresh Asparagus Spears
1 tb Vegetable Oil
4    Green Onions; sliced diag.
-into 1" pieces
1 1/2 c  Fresh Mushrooms; sliced
2 sm Tomatoes; cut in thin wedges

Combine first 4 ingred. in sm. bowl, stirring until blended. Set aside.
Snap off tough ends of asparagus. Remove scales from stalks with a knife.
Cut asparagus diagonally into 1 1/2″ pieces. Set aside. Pour oil around top
of preheated wok, coating sides; heat at med. high for 2 min. Add asparagus
and green onions; stir-fry 3-4 min. Add mushrooms; stir-fry 1 min. Add
reserved cornstarch mixture to veg. mixture in wok; cook until thickened
and bubbly. Add tomato, and cook just until heated. Serve immediately.