Print Recipe

Asparagus Tips and Wild
Mushrooms in Lemon Butter

RG

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.

Yield: 2 servings

Source: Jean Price




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