Asparagus Mushroom Sauté

Utensils: Chef Knife, Cutting Board, Food Cutter, Large Skillet

2              tablespoons chicken broth or homemade chicken stock

¼             pound (120 g) fresh mushrooms, sliced #4 blade

¼             cup red bell pepper, diced

¼             onion, julienned #2 blade

1              1 pound fresh asparagus

¼             cup (60 ml) dry white wine

1              teaspoon cornstarch

1              teaspoon fresh tarragon leaves, chopped

1              teaspoon fresh lemon zest, grated #1 blade

1              teaspoon fresh squeezed lemon juice

Directions:
Heat chicken broth in 10-inch Large Skillet over medium heat; add mushrooms, red pepper and onion, sauté about 2 minutes or until tender. Add asparagus and sauté 1 minute more. Combine wine and
cornstarch; stir to dissolve. Add remaining ingredients stir-fry about 1 minute until sauce boils and thickens.