SHRIMP & ASPARAGUS

SERVES: 4 (1 ½ cup mixture + ¾ cup rice)

For Marinated Shrimp:

¼ cup dry white wine

2 Tblsp chopped fresh parsley

2 Tblsp soy sauce

2 tsp minced peeled fresh ginger

2 tsp dark sesame oil

¼ tsp salt

2 garlic cloves, minced

Dash of black pepper

1 ½ lb medium shrimp, peeled & deveined

For the Remaining Ingredients:

2 tsp vegetable oil

2 cups (2-inch) diagonally sliced asparagus

1 ½ cups sliced shitake mushroom caps

(about two 3.5 oz packages)

1 ½ cups sliced button or crimini mushrooms

¼ cup water

2 tsp cornstarch

3 cups hot cooked long-grain rice

1 Tblsp sesame seeds

Combine first 9 ingredients in a zip-lock plastic bag, seal and marinate in refrigerator 1 hour. Remove shrimp from bag, reserving marinade.

Heat oil in large non-stick skillet over medium-high heat. Add asparagus and mushrooms, sauté 5 minutes. Add shrimp, cook 3 minutes or until shrimp are done.

Combine reserved marinade, water and cornstarch in small bowl. Add to skillet. Bring to a boil and cook for 1 minute, stirring constantly. Serve over rice. Sprinkle with sesame seeds.