Asparagus Tips and Wild
Mushrooms in Lemon Butter

Yield: 2 servings

Ingredients

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

Instructions

1. Trim the tips from the asparagus, approximately the top 2 or 3 inches, saving the stalks for another use.
2. Melt the butter in a heavy skillet over medium heat and add the lemon juice.
3. Add the mushrooms and sauté until they begin to darken and release their liquid, about 5 minutes.
4. Add the asparagus tips to the skillet and continue cooking for about 3 minutes, or until the asparagus are just tender.
5. Serve at once.

Attribution

Jean Price