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1/2 pound small fresh asparagus
1/4 cup chopped green onions
2 tablespoons olive oil
1/2 pound fresh mushrooms, cut in half lengthwise
1 tablespoon chopped fresh or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons Chablis or other dry white wine
1 (3-ounce) package grated Parmesan cheese
1 teaspoon grated lemon rind

Snap off tough ends of asparagus. Remove scales from stalks
with a vegetable peeler or knife, if desired. Cut asparagus into
1-inch pieces, and set aside. Cook green onions in olive oil in a
large skillet over high heat, stirring constantly, 1 minute.
Reduce heat to medium. Add asparagus, mushrooms, and next 3
ingredients; cook, stirring constantly, 3 minutes. Add wine; cover
and cook 2 minutes. Drain. Sprinkle with cheese and lemon rind.
Serve immediately.

Yield: 4 servings.

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