Instructions: Trim asparagus; cut into 2 inch lengths. In large pot of boiling water, cook asparagus for 1 minute; drain and refresh under cold water. Drain again and pat dry.

In large skillet, melt butter over medium heat; cook asparagus and mushrooms, stirring frequently, for about 5 minutes or until tender. Stir in lemon juice, tarragon, and salt and pepper to taste.

Makes 2 servings.

Vegetables

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