ASPARAGUS & MUSHROOMS w/CILANTRO

By BobD

Ingredients

• 1 pound fresh asparagus spears, trimmed of woody sections and scraped
• 2 tablespoons olive oil
• 1/2 pound sliced mushrooms (about 2 cups)
• 2 tablespoons chopped shallots
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 4 tablespoons chopped fresh coriander leaves

Preparation

Step 1

Cut the asparagus spears on the diagonal into one-inch pieces.

Heat the olive oil in a nonstick frying pan. Add the mushrooms and saute over over high heat, tossing, until the mushrooms are lightly browned. Add the asparagus pieces. Cook, stirring and tossing, for about a minute. Add the shallots, salt and pepper.

Sprinkle with the coriander. Cook for 30 seconds and serve.