Instructions:

Asparagus Tips and Wild Mushrooms in Lemon Butter

Source: Jean Price

Serves 2.

12 asparagus spears
1/4 cup (1/2 stick) butter
1 teaspoon 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 saute.