1 lb. asparagus spears
1/4 c. butter
2 c. fresh mushrooms, sliced
2 tbsp. Dijon mustard
1/4 tsp. pepper
Pinch of salt
1 tsp. Polander's chopped garlic

In skillet, place asparagus. Add enough water to cover. Bring to a full boil and cook over medium heat until asparagus are crisp-tender (5 to 7 minutes). Drain. Return to skillet. Add remaining ingredients, pushing asparagus to the side just until butter is melted. Cook over medium heat, stirring occasionally, until heated through, approximately 7 minutes.