1 lb Asparagus 1/2 c Water 1/2 ts Instant chicken boullion 1 tb Cornstarch 1 tb Water, cold 2 tb Vegetable oil 1 1/2 c Mushrooms, fresh, sliced 1/8 ts Pepper, fresh ground blk Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir fry about 1 minute. Stir in bouillion mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree. 90 calories per serving.