Asparagus With Mushrooms And Tarragon

• 2 lbs green asparagus, trimmed and cut into 2-inch pieces
• 2 -3 tablespoons unsalted butter
• 1/2 cup finely chopped shallot (2 large)
• 1/4 lb fresh mushrooms, cleaned and halved lengthwise if large
• 1 tablespoon chopped fresh tarragon (can use additional fresh tarragon for garnish)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice

1. Cook asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes.
2. Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
3. Heat 1/2 the butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute shallots, stirring, until golden brown, about 2 minutes. Add mushrooms and saute, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining butter and saute, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

green asparagus, butter, shallot, fresh mushrooms, tarragon, salt, black pepper, lemon juice

Taken from www.food.com/recipe/asparagus-with-mushrooms-and-tarragon-303292 (may not work)