1 lb. fresh asparagus
6 oz. linguini, uncooked
6 c. water
3/4 lb. med. size fresh shrimp, peeled and deveined
Vegetable cooking spray
1 tsp. butter
2/3 c. chopped onion
1/2 c. diced green pepper
1/2 lb. sliced fresh mushrooms
1 tsp. thyme
1/8 tsp. salt
1/8 tsp. celery seeds
2 tbsp. lemon juice

Snap off ends of asparagus. Remove scales from stalks with vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Cook pasta according to package directions, omitting salt and fat.

Drain pasta well. Set pasta aside and keep warm. Bring water to a boil in large saucepan, add shrimp and cook for 3-5 minutes. Drain and set aside.

Coat a large non-stick skillet with cooking spray, add butter. Place over medium heat until butter melts. Add asparagus, onion, green pepper and saute vegetables until crisp. Add mushrooms, thyme, pepper, salt, celery seeds and stir well. Cook, uncovered, over medium heat for 3-4 minutes, stirring frequently.

Stir in shrimp and lemon juice. Cook until thoroughly heated. Place pasta on large platter, spoon shrimp mixture over pasta, serve immediately.

Makes 6 servings.