Sauteed Asparagus and Mushrooms in Lemon-Thyme Butter
(from rosie’s recipe box)
Goes great with steak
- 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 tsp dried thyme, or 1/2 tbsp fresh thyme
- 1 tsp finely grated lemon zest
- 1/2 tsp lemon juice
- Salt and pepper to taste
Heat olive oil and butter together in a sauté pan until butter melts and is bubbling slightly.
Add asparagus and cook 1 – 2 minutes, until bright green.
Add mushrooms, lemon zest, salt, pepper, and thyme to the pan and toss lightly to mix.
Continue to sauté 4 – 6 minutes, until mushrooms are browned and asparagus is tender.
Sprinkle with lemon juice.
Yield: serves 4