1/2 lb. jicama
3/4 lb. asparagus
4 tbsp. butter
2 shallots
1 tsp. lemon juice

Cut asparagus into 2" sections and steam 7 to 10 minutes. In skillet melt butter. Dice shallots and jicama and cook on high until done. Lower heat, add asparagus. Cook 5 minutes. Stir occasionally. Remove from heat and place in serving dish and sprinkle with lemon.

This tuberous root vegetable is a member of the morning glory family, from tropics.