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Heat water and salt to boiling, add asparagus. Return to boil, boil uncovered 5 minutes. Cover and boil 7 minutes. Drain. Heat butter in skillet, saute parsley and garlic. Reduce heat to medium, add mushrooms. Cook uncovered 6 minutes, stirring frequently. Place asparagus on mushrooms. Pour brandy over asparagus, heat over high heat until brandy is hot, carfully ignite. Pour lemon juice over mixture when flame dies out.
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