Asparagus With Mushrooms and Tarragon

Ingredients

• 2 lbs green asparagus, trimmed and cut into 2-inch pieces
• 2-3 tablespoons unsalted butter
• 1/2 cup finely chopped shallot (2 large)
• 1/4 lb fresh mushroom, cleaned and halved lengthwise if large
• 1 tablespoon chopped fresh tarragon (can use additional fresh tarragon for garnish)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice

Directions

1. 1

   Cook asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes.

2. 2

   Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.

3. 3

   Heat 1/2 the butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add mushrooms and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.