Asparagus Tips and Wild Mushrooms in Lemon Butter

  • 12 asparagus spears
  • 1/4 cup (1/2 stick) butter
  • 1 tsp lemon juice
  • 4 small wild mushrooms, thinly sliced image placeholder

Trim the tips from the asparagus, approximately the top 2 or 3 inches, saving the stalks for another use.

Melt the butter in a heavy skillet over medium heat and add the lemon juice. Add the mushrooms and sauté until they begin to darken and release their liquid, about 5 minutes.

Add the asparagus tips to the skillet and continue cooking for about 3 minutes, or until the asparagus are just tender. Serve at once.

Servings: 2
Submitted by: Recipe Group Member