Skillet Asparagus With Mushrooms

This Sweet Savior exhaled from His voluntariness; He was not dragged to His sufferings, but suffered more willingly than we had greedily sinned against God. We had conscience checking us in sinning, but Christ had no conscience checking Him in suffering; it was his meat and drink to do His Father's will. As God's order makes His sacrifice capable of being satisfactory, so the free willingness of Christ makes it capable of being accepted for us, and applied to us.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Canadian	Side dish, Vegetable, Vegetables	2	Servings

INGREDIENTS

12	oz	Asparagus
1/4	c	Butter
1	c	Small mushrooms
2	T	Lemon juice
1/4	t	Dried tarragon
		Salt and pepper

INSTRUCTIONS

Trim asparagus; cut into 2 inch lengths.  In large pot of boiling
water, cook asparagus for 1 minute; drain and refresh under cold
water. Drain again and pat dry.  In large skillet, melt butter over
medium heat; cook asparagus and  mushrooms, stirring frequently, for
about 5 minutes or until tender.  Stir in lemon juice, tarragon, and
salt and pepper to taste. Makes 2  servings. Typed in MMFormat by
cjhartlin@msn.com Source: Canadian  Living's Best Vegetables Posted to
MM-Recipes Digest  by "Cindy  Hartlin" <cjhartlin@email.msn.com> on May
11, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 243 Calories From Fat: 207 Total Fat: 23.5g Cholesterol: 61mg Sodium: 488.9mg Potassium: 473.8mg Carbohydrates: 6.9g Fiber: 2.2g Sugar: 1.4g Protein: 4.9g