Clean and cut the mushrooms into quarters

Rinse the asparagus...cut an inch off the ends then cut into 1-2 inch pieces

In a medium hot pan add a couple table spoons of oil.

Add in the mushrooms...spread them out and let them sizzle (without stirring) until the first side is nicely browned.

Add in the asparagus and saute until tender (with the mushrooms)

Finish with a sprinkle of salt (kosher or sea salt) either a smoked salt or something like the spruce tip salt I used are good, but plain works as well.

Serve and enjoy!

Note* I used a flavored salt (spruce tip salt), but any large flake salt is good like kosher or sea salt. For a nice smokey flavor you could use a smoked salt.