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

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