Asparagus and Mushroom Saute
1 pound tender asparagus spears
1/2 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
1/2 teaspoon pepper
6 tablespoons dry white wine
1/2 cup grated Parmesan cheese
2 teaspoons grated lemon zest
* 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 the wine. Cook, covered, for 2 minutes; drain.
* Spoon into a serving dish. Sprinkle with the cheese and lemon zest to serve.