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Asparagus with Lemon-Dill Sauce

Easy to prepare and always welcomed this side dish goes with just about anything.

1 pound fresh asparagus, washed and trimmed
8 ounces mushrooms, sliced
1 can sliced water chestnuts
1 recipe Lemon Dill Sauce

I usually lightly peel the stalks of the asparagus, but consider that optional.  Steam, or parboil, the asparagus until just tender.  Meanwhile, in a sauté pan large enough to hold all the ingredients, brown the mushrooms.  Add the sliced water chestnuts and sauté heated through.

When the asparagus are tender add to the sauté pan along with the lemon-dill sauce, and allow to come to simmer before serving.

 

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