Sautéed Asparagus And Mushrooms In A Lemon – Thyme Butter

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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

Description

Crisp – Tender, Emerald Spears Of Fresh Spring Asparagus Join Rich, Meaty Slices Of Mushroom Under A Decadent Blanket Of Herbed Lemon Butter

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