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Asparagus Mushroom Saute

2 ½ pounds asparagus
½ pound fresh mushrooms, quartered
3 tablespoons margarine


	Rinse asparagus. Snap off ends and discard. Cut asparagus into 1 inch pieces and set aside. In large skillet, melt margarine over medium heat. Add asparagus and mushrooms. Cover and cook 4 to 5 minutes (until crisp-tender), stirring occasionally. Do not overcook. Serve immediately.

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