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
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
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