My husband took one bite and rushed over to me, seeking the recipe

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A lovely recipe that highlights the understated beauty of fresh veggies is sautéed asparagus and mushrooms. Long thought to have originated in the eastern Mediterranean, asparagus has been a beloved vegetable ever since ancient times. In contrast, the earthy taste of mushrooms pairs well with the subtle crunch of asparagus. This meal is a nutritious powerhouse and a great accompaniment to a wide variety of main dishes.
Asparagus and mushrooms sautéed in butter is a very adaptable meal. It is just as good with fish as it is with grilled meats like chicken or steak. Quinoa with a thick piece of artisan bread make it a vegetarian feast in a dish. Asparagus and mushrooms, with their earthy tones and brilliant greens, are a colorful and flavorful addition to any dinner table.

Prepare 4 servings of sautéed asparagus and mushrooms.

What You Need:
1 pound of newly trimmed and chopped asparagus, about 2 inches in length
8 ounces of chopped mushrooms
2 tbsp canola oil