1 lb. (24) asparagus spears, trimmed
1/4 c. butter
2 c. (1/2 lb.) sliced 1/4 inch fresh mushrooms
1/4 tsp. pepper
1/8 tsp. salt
1/2 tsp. minced fresh garlic

Makes 4 servings. Prep and cook time, 25 minutes.

In 10 inch skillet place asparagus spears; add enough water to cover. Bring to a full boil. Cook over medium heat until asparagus is crisp tender, (5-7 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 (5-7 minutes).

Microwave directions: In 12x8 inch baking dish, melt butter on High (50-60 seconds). Stir in all ingredients except asparagus and mushrooms; mix well. Place asparagus heads toward center of dish, and mushrooms in dish; turn to coat with butter mixture. Cover; microwave on High, stirring after half the time, until vegetables are crispy tender (6-9 minutes). Let stand 2 minutes.