Asparagus Tips in Lemon Butter

Description
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Ingredients

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

Directions

 * 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.