Seasonal Ontario Food

I think this is my favourite hot asparagus dish... I feel obliged to describe it as 4 servings, but the two of us have no problem finishing off the lot.

2 to 4 servings
20 minutes - 10 minutes prep time

500 g fresh asparagus
150 g fresh shiitake mushrooms

¼ cup water or stock
1 tablespoon olive oil
2 tablespoons butter
¼ teaspoon savory
¼ teaspoon thyme
salt & pepper

Wash and trim the asparagus. Cut them into bite sized pieces; 3 or 4 each depending on how large they are.

Remove and discard the stems from the shiitakes. Slice them in strips about as wide as the asparagus.

Put the asparagus in a skillet with the water, and bring to a boil. The water should fill the skillet to about 1/4" depth; add a little more if needed. Cook, stirring frequently, until the water is just about evaporated.

Add the butter, oil, mushrooms, savory and thyme. Sauté, stirring frequently until the mushrooms and asparagus are cooked and lightly browned in spots.

Remove to a serving dish, and grind over a little salt and pepper. Serve at once.