Recipe

Sauteed Asparagus And Mushrooms In A Lemon Thyme Butter Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 7 months, 4 weeks ago Crisp – tender, emerald spears of fresh Spring asparagus join rich, meaty slices of mushroom under a decadent blanket of herbed lemon butter Prep:20m Cook:10m Servings:4	Jo_jo_ba
	mushroomy lemony herby buttery fresh asparagusy buttery rich meaty umami herby lemony citrusy

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Fans

donman

chefmeow

dooley

Ingredients

½ 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

½ tbsp fresh thyme

1 tsp finely grated lemon zest

½ tsp lemon juice

Salt and pepper, to taste

Directions

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.

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Comments

jo_jo_ba 7 months, 4 weeks ago said:
Amount Per Serving
Calories: 66.9
Total Fat: 4.9 g
Cholesterol: 7.6 mg
Sodium: 24.3 mg
Total Carbs: 4.4 g
Dietary Fiber: 1.8 g
Protein: 3.3 g

dooley 7 months, 4 weeks ago said:
Nice recipe, easy and sounds great. 5!

chefmeow 7 months, 4 weeks ago said:
Yum, sounds fantastic and what a great picture. You have my 5 my friend. Great post.

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