From the garden or market, tender asparagus is always a joy.
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1/4 cup Land O Lakes® Butter with Canola Oil
2 tablespoons country-style Dijon mustard
1/4 teaspoon pepper
1 cup water
1 pound (abut 24) asparagus spears, trimmed
1 cup sliced fresh mushrooms
Combine butter with canola oil, mustard and pepper in bowl; set aside.
Place water and asparagus spears in 10-inch skillet. Cook over high heat 3-5 minutes until water comes to a full boil. Cover; reduce heat to low.Cook 5-6 minutes just until asparagus is crisply tender. Add mushrooms; cover, continue cooking 2 minutes.
Remove from heat; drain. Add mustard mixture; toss to coat.