Ginger Asparagus with Mushrooms

Sunday is the day when all 5 of us are home at the same time.  We actually all eat at the dining room table together.  This recipe is healthy and easy to make.  The ginger gives the vegetables a bit of a "kick."  I will be serving this with Roast Chicken with Lemon and Thyme, (recipe to follow), homemade cranberry sauce and heated Cuban Rolls. (Friday, February 24th's entry)







1 lb fresh asparagus, trimmed and cut into 2 inch pieces
2 teaspoons ground ginger
2 tablespoons cooking oil
3 cups sliced, fresh mushrooms
1/4 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon pepper
1/4 cup water

• In a large skillet, saute asparagus and ginger in oil for 3 to 4 minutes, or until asparagus is crisp and tender
• Add mushrooms, salt, sugar and pepper, Add water so that the vegetables steam, and not burn
• Cook until the mushrooms are tender

-Queenie Cuisine