Brown 4 ounces sliced mushrooms in olive oil, 5 minutes. Add 1 bunch asparagus (trimmed and cut into thirds) and 2 tablespoons water; season with salt and pepper. Cook, stirring, until crisp-tender, about 7 minutes. Toss with 2 tablespoons chopped dill and 3/4 teaspoon lemon zest.
Photograph by Ryan Dausch
Recipe courtesy of Food Network Magazine