Sauteed Asparagus and Mushrooms in a Lemon Thyme Butter
From jo_jo_ba 16 years ago
- 10 minutes to make
- Serves 4
Crisp – tender, emerald spears of fresh Spring asparagus join rich, meaty slices of mushroom under a decadent blanket of herbed lemon butter
Ingredients
- ½ tbsp olive oil shopping list
- 1 tbsp unsalted butter shopping list
- 6 oz asparagus spears, trimmed of woody ends and sliced on diagonal to 1” thick shopping list
- 2/3 lb button mushrooms, sliced shopping list
- ½ tbsp fresh thyme shopping list
- 1 tsp finely grated lemon zest shopping list
- ½ tsp lemon juice shopping list
- Salt and pepper, to taste shopping list
How to make it
- 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 to the pan and toss lightly to mix.
- Continue to sauté 4 – 6 minutes, until mushrooms are browned and asparagus is tender.
The Rating
Reviewed by 3 people
chefmeow
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