Asparagus Mushrooms and Lemon Butter

6 8 servings microwaved

1 lb fresh asparagus (6 stalks) 4 oz fresh mushrooms, sliced 3 T butter, divided 1 T lemon juice 2 teas sesame seeds teas grated lemon peel 1. Snap off touch ends of asparagus. Wash in cold water. 2. Measure cup water into 12 x 8 inch dish. Stir in teas salt, sugar or honey. Place spears in dish with buds toward center. Cover with plastic wrap.
3. 4.

Microwave for half the time-see chart below.

Rearrange spears from outside to middle of dish, keeping buds in center. Cover. Microwave remaining time until tender crisp.

5. Place 1 T butter in custard cup. Microwave to melt. Stir in sesame seeds. Microwave High 3-5 minutes or until brown, stirring once. Set aside. Sprinkle mushrooms over asparagus; cover. Microwave High 1 minute. Set aside.
6.

7. Melt remaining butter in small dish. Stir in lemon juice and peel. 8. Drain vegetables. Remove to platter and drizzle lemon butter on top. Sprinkle with sesame seed. Fresh Asparagus spears: 1 lb, 6 -9 min., 2 qt casserole, c water, teas salt, covered; let stand 3 minutes Frozen Asparagus spears: 8-10 oz pkg, 4 -5 min; 1 qt covered casserole, 2 T water. Rearrange once. Let stand 3 min