Yield: 4 servings
Prep Time: 10 min
Cook Time: 8 min
1 pound asparagus spears, trimmed
4 tablespoons (1/2 stick) butter
2 cups sliced fresh mushrooms
2 tablespoons country-style Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 teaspoon minced fresh garlic
1. In a 10-inch skillet, place asparagus spears; add enough water to cover. Bring to a full boil. Cook over medium-heat until asparagus are crispy tender (3 to 5 min.) Drain; return to skillet.
2. Add remaining ingredients, pushing asparagus to the side just until butter is melted. Cook over medium heat, stirring occasionally, until heated through (3 to 4 min.).
*If you are preparing this recipe as gluten-free, be sure to use a brand of mustard that is known to be GF.