Title: Asparagus with mushrooms & fresh coriander
 Categories: Diabetic, Vegetables, Side dish
      Yield: 6 Servings
 
      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