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There is nothing
better than fresh asparagus...
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1
lb |
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asparagus spears, tough ends trimmed |
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¼
cup |
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butter |
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2
cups |
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sliced fresh mushrooms |
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2
tbs |
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country-style Dijon mustard |
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¼
tsp |
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pepper |
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1/8
tsp |
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salt |
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½
tsp |
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minced fresh garlic |
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1 |
In a 10"
skillet, place asparagus spears; add enough
water to cover. Bring to a full boil. Cook over
medium-heat until asparagus are crispy tender
(5-7 min.) Drain; return to skillet. |
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2 |
Add
remaining ingredients, pushing asparagus to the
side just until butter is melted. Cook over
medium heat, stirring occasionally, until heated
through (5-7 min.). |
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Servings: 4 |
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