Espárragos salteados con champiñones

Ingredientes

• 12 oz green asparagus ((with woody parts trimmed))
• 5-6 oz brown beech (shimeji) mushrooms ((or other types of mushrooms you like))
• 2 teaspoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1 tablespoon minced garlic
• 2/3 tablespoon butter
• black pepper
• a squeeze of lemon juice
• freshly shaved parmesan

Preparación

1. 1

   Trim the woody parts of asparagus and the ends of shimeji mushrooms. Slice asparagus on an angle into about 2-inch long sections to match the length of shimeji mushrooms.

2. 2

   Place a pan over medium heat, add 1 teaspoon of olive oil (or enough to lightly coat the pan) once the pan is hot. Once the oil is hot, add asparagus and arrange them in an even layer. Let them cook undisturbed until the bottom starts to develop colors. Season with 1/4 teaspoon of salt, then flip/stir to cook until all asparagus pieces have a light char and near crisp-tender. Transfer to a clean plate and set aside.

3. 3

   Increase heat to medium-high, and to the same pan add 1 teaspoon of olive oil. Add the mushrooms to the pan in one layer, and let them sear until the bottom starts to develop colors. Season with 1/4 teaspoon of salt, stir and cook until the mushrooms are golden-brown.

4. 4

   Add garlic and butter to the pan. Stir and cook briefly for a few seconds until butter is melted and garlic is fragrant. Add asparagus back to the pan, briefly stir and cook to let the flavors combine.

5. 5

   Transfer sautéed asparagus and mushrooms to a serving plate. Squeeze over lemon juice, sprinkle black pepper and shaved parmesan on top. Serve immediately.