Asparagus And Mushrooms With Fresh Coriander

• 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

1. Cut the asparagus spears on the diagonal into one-inch pieces.
2. Heat the olive oil in a nonstick frying pan.
3. Add the mushrooms and saute over over high heat, tossing, until the mushrooms are lightly browned.
4. Add the asparagus pieces.
5. Cook, stirring and tossing, for about a minute.
6. Add the shallots, salt and pepper.
7. Sprinkle with the coriander.
8. Cook for 30 seconds and serve.

sections, olive oil, mushrooms, shallots, salt, freshly ground black pepper, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/3926 (may not work)