Sautéed Asparagus with Mushrooms

Use your favorite fresh mushroom for this recipe. This dish is also excellent served chilled.

1 pound asparagus, trimmed
1 1/2 tablespoons extra virgin olive oil
1/2 cup fresh mushrooms, sliced
1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried
Freshly ground black pepper to taste

In a large skillet, bring 2 inches of water to a boil with a teaspoon salt. Prepare a bowl of ice water and set aside.

Add asparagus to the boiling water and cook 4 to 5 minutes or until barely tender but still firm. Using a slotted spoon or tongs, remove the spears to the ice water bath. Leave in ice water 5 minutes or until cool. Drain and set aside. Discard blanching water.

Using the same skillet, heat olive oil over medium-high heat. Add mushrooms, asparagus, thyme and salt and pepper to taste. Saute until mushrooms are wilted and the asparagus is just heated through, about 3 to 4 minutes.

Serve warm or chilled.

Yields 4 servings.