As a young Christian I had the idea that all I had to do to live a holy life was to find out from the Bible what God wanted me to do and go do it. Christians with maturity will smile at this naïve assumption, but I see younger Christians starting off with the same air of self-confidence. We have to learn that we are dependent upon the enabling power of the Holy Spirit to attain any degree of holiness. Then, as we look to Him, we will see Him working in us – revealing our sin, creating a desire for holiness, and giving us the strength to respond to Him in obedience.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian	4	Servings

INGREDIENTS

1/3	oz	Dried porcini mushrooms
1	tb	Oil
3		Cloves garlic; minced
1/2	lb	Mushrooms; portobello or shitake, chopped
1/2	c	Sherry
1/2	ts	Salt
1	lb	Asparagus spear; 1" diagonals
1	md	Red bell pepper; julienned
1	ts	Cornstarch dissolved in
1	tb	Water
1	ts	Red wine vinegar
		Salt and pepper; to taste

INSTRUCTIONS

Place dried mushrooms in small heat proof bowl and cover with boiling
water. Let soak 15 minutes. Meanwhile, in large skillet, heat oil over
medium heat. Add garlic and fresh mushrooms and cook, stirring often, until
mushrooms are tender. Add sherry, salt and mushroom liquid. Add asparagus,
bell pepper and dried mushrooms. Simmer, uncovered until asparagus are
tender, about 7 minutes. Add dissolved cornstarch and vinegar. Bring
mixture to a boil and simmer until it thickens slightly, about 30 seconds.
Serve asparagus mixture over herbed quinoa recipe.
Recipe by: Vegetarian Times, april 1998
Posted to MC-Recipe Digest by Cbotwin <Cbotwin@aol.com> on Apr 16, 1998

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