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Ingredients

• Servings: 6
• 1 pound tender asparagus spears
• 1/2 cup chopped green onions
• 3 tablespoons olive oil
• 1 pound mushrooms, cut into halves
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 tablespoons dry white wine
• 1/2 cup grated Parmesan cheese
• 2 teaspoons grated lemon zest

Description

Bakespace