Asparagus With Mushrooms And Tarragon

1. 1

   Cook asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes.

2. 2

   Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.