2cupswild mushrooms, suggest black trumpets, porcini, lobster or maitake, coarsely chopped
4tablespoonsunsalted butter, divided
2teaspoonsWorcestershire sauce
¼cupchopped hazelnuts
2teaspoonsfresh lemon juice
salt and pepper
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Method
Blanch asparagus in boiling, salted water for 4-5 minutes. Drain asparagus and add to the serving bowl.
1 pound asparagus
Meanwhile, melt 1 tablespoon butter in a small sauté pan over medium-high heat. Sauté mushrooms until they release their liquids. Pour all into a serving dish.
Return sauté pan to heat, add hazelnuts and toast just until fragrant, 1 minute, and spread over the vegetables. Season with salt and pepper and serve.