asparagus tips and wild mushrooms in lemon butter Recipe

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Sunday, 20 July 2008

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 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.

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