oil and salt and pepper for roastingbutter for pan frying the mushrooms
Lemon Butter Sauce
1/4cupof lemon juice
salt to taste
Preheat the oven to 220C.
Roasting the Asparagus
Wash the asparagus and trim off any woody stems. Spread in a single layer on a sheet and drizzle olive oil over it as well as sea salt and freshly ground pepper. Toss with hands and spread out on the sheet. Cook for 15-25 minutes, until desired level of browned tips and softness has been reached (the time will depend on the size of the asparagus).
Pan frying the Mushrooms
Wash of the mushrooms gently with a damp clean dishrag. Slice. Melt about 2 tablespoons butter in a medium size pan over medium-high heat. Add the mushrooms and cook, stirring to cook evenly, until the mushrooms are browned. Remove from pan. In the same pan, add the butter and the lemon juice and mustard. Cook until the butter is also melted and the sauce is starting to bubble and thicken. Salt to taste.
In a serving dish, lay out the asparagus, top with the mushroom, and drizzle with the sauce. Serve right away and enjoy!