Asparagus with Mushrooms in Olive Oil

(Zeytinyagli Mantarli Kuskonmaz)

1 bunch of asparagus, break off the hard ends and discard, cut in 2 cm long chunks
1 cup mushrooms, brushed, cut in 4s
50 ml extra virgin olive oil (half for cooking, half for after cooking)
1-2 garlic cloves, chopped
3 tbsp water
1/2 lemon zest
Salt
Pepper

Saute the mushroom with salt, pepper and olive oil for about 2-3 minutes on a little bit over medium heat in a medium size pot. Add in the garlic and saute until the smell of garlic comes out. Then add the asparagus and water. Cover and cook for 15 minutes over a little bit under medium heat. Turn the heat off.

Drizzle the rest of the olive oil. Garnish with lemon zest. Let it cool down and place on a serving platter. Serve at room temperature or chilled.

3-4 servings.