2 lbs. asparagus
1 lb. mushrooms
2 1/2 tbsp. butter
Salt and pepper
1 lemon
1 tbsp. chopped fresh parsley

Snap off the ends of asparagus where the stalks break easily and peel stalks. Slice mushrooms. Cook asparagus in boiling water, salted, until tender - 7 to 10 minutes. Drain. Heat 2 tablespoons butter in large frying pan. Add mushrooms and 1 teaspoon salt and cook over medium until soft - 10 to 12 minutes. Remove from heat. Squeeze 1 teaspoon juice from lemon, add to mushrooms with remaining butter and 1/2 teaspoon pepper. Put asparagus on plate. Pour mushrooms and butter over the spears. Sprinkle with parsley.