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Ingredients Edit

Directions Edit

  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.

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