Asparagus and Crimini Mushrooms

1 pound asparagus, trimmed to 3" (reserve stalks for other use)
12 small crimini mushrooms
1 teaspoon lemon juice
1/4 cup butter
salt and pepper
3 tablespoons parmesan reggiano (optional)

1. Melt the butter in a skillet over medium heat and add the lemon juice.
2. Stir in the mushrooms and saute for several minutes.
3. Add the asparagus tips and continue cooking until asparagus is just tender, about 4 minutes.
4. Season with salt and pepper, top with parmesan and serve immediately.

Makes 4 servings