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