White Asparagus With Mushrooms In Brown Butter

1. 1

   Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel.

2. 2

   Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add the asparagus and continue to cook until warmed through. Add lemon juice, chopped parsley and whole parsley leaves. Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.