In a large skillet heat the olive oil and butter over medium heat.
Add the minced garlic, lemon zest, and fresh thyme leaves and saute for 1 minute until the smell of raw garlic is gone…DO NOT let it brown.
Add the sliced mushrooms and asparagus along with the salt and pepper.
Saute for 5-6 minutes or until the mushroom is cooked and the asparagus are crisp tender.
Add the lemon juice to taste and some fresh parsley before serving.
Serve warm.