This side dish is not fussy, but looks and tastes special. People say it's delicious.—Betty Jean Nichols, Eugene, Oregon
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 2 teaspoons ground ginger
- 2 tablespoons canola oil
- 3 cups sliced fresh mushrooms
- 1 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon pepper
- In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender. Yield: 4 servings.
Originally published as Asparagus with Mushrooms in Quick Cooking September/October 2005, p23
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