1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 tablespoon extra-virgin olive oil
8 ounces black trumpet mushrooms
2 teaspoons butter
1 1/2 teaspoons grated lemon rind
1/8 teaspoon freshly ground black pepper
How to Make It
Combine 8 cups water and 2 teaspoons salt in a Dutch oven; bring to a boil. Add asparagus; cook 2 minutes or until crisp-tender. Drain; plunge asparagus into ice water. Drain well.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add mushrooms; sauté 4 minutes or until mushrooms release most of their liquid. Add asparagus; cook 1 minute or until thoroughly heated. Remove from heat; stir in remaining 1/4 teaspoon salt, butter, lemon rind, and pepper. Serve immediately.