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