Sauteed Asparagus And Mushrooms In A Lemon Thyme ... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Crisp – tender, emerald spears of fresh Spring asparagus join rich, meaty slices of mushroom under a decadent blanket of herbed lemon butter Ingredients:
1/2 tbsp olive oil |
1 tbsp unsalted butter |
6 oz asparagus spears, trimmed of woody ends and sliced on diagonal to 1” thick |
2/3 lb button mushrooms, sliced |
1/2 tbsp fresh thyme |
1 tsp finely grated lemon zest |
1/2 tsp lemon juice |
salt and pepper, to taste |
Directions:
1. Heat olive oil and butter together in a sauté pan until butter melts and is bubbling slightly.
2. Add asparagus and cook 1 – 2 minutes, until bright green.
3. Add mushrooms to the pan and toss lightly to mix.
4. Continue to sauté 4 – 6 minutes, until mushrooms are browned and asparagus is tender.
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