Asparagus and Mushroom Sauté

Brenda V

6 servings

1 pound tender asparagus spears

½ cup chopped green onions

3 Tablespoons olive oil

1 pound mushrooms, cut into halves

2 Tablespoons chopped fresh thyme or 2 teaspoons dried thyme

1 teaspoon salt

½ teaspoon pepper

6 Tablespoon water

½ cup grated Parmesan cheese

2 teaspoons grated lemon zest (optional)

 Trim the asparagus and cut into 1 inch pieces.  Cook the green onions in the olive oil in a skillet over medium heat for 1 minute, stirring constantly.  Add the asparagus, mushrooms, thyme, salt and pepper.  Cook for 3 minutes, stirring constantly.   Stir in water.  Cook covered for 2 minutes, drain.

Spoon into a serving dish.  Sprinkle with the cheese and lemon zest to serve.