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In a large skillet heat the olive oil and butter over medium heat.
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Add the minced garlic, lemon zest, and fresh thyme leaves (or the dried ones) and sauté for 1
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minutes or till the raw smell of the garlic is gone. Do not let it brown.
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Tip in the sliced mushroom and asparagus along with salt and pepper.
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Sauté for 5 to 6 minutes, or till the mushroom is cooked and asparagus are crisp tender.
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Add the lemon juice to taste and some fresh parsley for freshness.
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Serve warm.