Sauteed Asparagus And Mushrooms In A Lemon Thyme Butter Recipe

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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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