1 1/2 lb. asparagus, trimmed
3 tbsp. butter
1 lb. shrimp, shelled and deveined
1/4 lb. mushrooms, sliced
2 tbsp. scallions, sliced
1 tbsp. cornstarch
1/4 tsp. salt
1 c. milk
2 tbsp. lemon juice
1 tbsp. fresh dill, snipped OR
1 tsp. dried dill weed

In a large skillet, cook asparagus in boiling water until tender-crisp. Drain and keep warm. In same skillet, melt 2 tablespoons butter. Add shrimp and saute until pink. Remove with slotted spoon. Melt remaining butter, add mushrooms and scallions. Saute 2 minutes. In small bowl, combine cornstarch and salt. Gradually stir in milk until smooth. Add to skillet, stirring constantly. Bring to a boil over medium heat. Boil 1 minute. Stir in lemon juice and dill. Add shrimp and cook until heated through. Arrange asparagus on serving plate. Spoon shrimp and sauce over ends of asparagus. Garnish with fresh dill and lemon slices.