Categories: Sides

Ingredients

• 1 tbsp olive oil
• 4 oz blend of sliced cremini, shiitake and oyster mushrooms
• 1 bunch asparagus, trimmed and cut into thirds
• 2 tsp minced fresh garlic
• 2 tbsp chopped walnuts, toasted
• 1 tbsp chopped tarragon
• 1 tsp minced lemon zest
• 1 tbsp fresh lemon juice
• Salt and black pepper to taste

Directions

1. Heat oil in a large skillet over medium-high heat; add mushrooms and saute until beginning to brown, 4-5 minutes.

2. Add asparagus to skillet and cook, stirring often, until asparagus is crisp-tender and mushrooms are golden, about 6 minutes. Add garlic and cook until fragrant, 1 minute more.

3. Off heat, stir in walnuts, tarragon, zest and lemon juice; season with salt and pepper.

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