1 lb. (24) asparagus spears, trimmed
2 tbsp. butter
2 c. (1/2 lb.) sliced 1/4-inch fresh mushrooms
2 tbsp. country-style Dijon mustard
1/4 tsp. pepper
pinch of salt
1/2 tsp. minced fresh garlic

In 10-inch skillet, place asparagus spears; add enough water to cover. Bring to a full boil. Cook over medium heat until asparagus is crisply tender (5 to 7 minutes). Drain; return to skillet. Add remaining ingredients, pushing asparagus to side just until butter is melted. Cook over medium heat, stirring occasionally, until heated through (5 to 7 minutes).

Makes 4 servings.