1lb asparagus
1lb hen of the woods, morel or oyster mushrooms
2-3T olive oil
1/2t sea salt
2-3T butter
1T fresh thyme
Arugula
Balsamic Vinegar
Parmesan Cheese
Break off woody ends of asparagus, discard. Snap asparagus into 1/2 in sections, slice mushrooms and add to roasting pan with a drizzle of olive oil. Sprinkle with salt. Roast until tender around 15 minutes. Add butter and thyme- roast another 5 minutes. Arrange Asparagus and mushroom on a platter. Top with arugula and drizzle with balsamic vinegar. Sprinkle with grated Parmesan cheese and fresh grated pepper.
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