1/2 c. sliced mushrooms
1/4 c. diced carrots
3 tbsp. sliced green onions
1/4 tsp. thyme
2 tbsp. butter
1 (10 1/2 oz.) can asparagus tips, drained

In 10" skillet, cook mushrooms, carrots, onions and thyme in butter or medium high heat until tender. Move mixture to one side of pan. Place asparagus in other side. Cover, heat through. Remove asparagus to serving dish. Spoon vegetable mixture over asparagus. Serve immediately. Serves 4.