1 lb. fresh asparagus, trimmed and cut into 2 inch pieces
2 t. ground ginger
2 T. canola oil
3 c. sliced fresh mushrooms
1 t. salt
1/8 t. sugar
1/8 t. 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.
Note: I was done in about 10 minutes!
