Sauteed Asparagus and Mushrooms in Lemon-Thyme Butter

(from rosie’s recipe box)

Goes great with steak

Categories: sidedishes, vegetables

Ingredients

  • 1/2 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
  • 1/2 tsp dried thyme, or 1/2 tbsp fresh thyme
  • 1 tsp finely grated lemon zest
  • 1/2 tsp lemon juice
  • Salt and pepper to taste

Directions

  1. Heat olive oil and butter together in a sauté pan until butter melts and is bubbling slightly.

  2. Add asparagus and cook 1 – 2 minutes, until bright green.

  3. Add mushrooms, lemon zest, salt, pepper, and thyme to the pan and toss lightly to mix.

  4. Continue to sauté 4 – 6 minutes, until mushrooms are browned and asparagus is tender.

  5. Sprinkle with lemon juice.

  6. Yield: serves 4

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