|Fresh asparagus||2 Pound|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Light cream||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
Break tough ends off asparagus and discard.
Cut asparagus into 1/2-inch pieces on the diagonal.
Put oil and water in large heavy skillet.
Bring to a boil.
Add asparagus, onions, mushrooms and salt.
Covertightly (use foil if your pan has no lid) and cook over high heat, shaking the pan occasionally, about 4 minutes or until asparagus is tender-crisp. (Watch carefully and add a little more water if necessary to keep from burning.)
Add cream and a grating of pepper and heat.