Marinated Mushrooms And Asparagus

Combine olive oil, water, lemon juice, bay leaves, garlic, peppercorns, and salt in an enameled or stainless skillet. Bring to a boil over medium heat. Reduce the heat, cover and simmer for about 15 minutes.

Strain the liquid back into the skillet and bring to a simmer. Add mushrooms and cook slowly, about 5 minutes. Let mushrooms cool in the liquid.

Bring a large stock pot of salted water to a boil. Cook asparagus only until fork-tender, about one minute. Plunge immediately into a bowl of ice water. Drain.

Combine asparagus with the mushrooms, liquid and all. Toss gently to coat and refrigerate for several hours or overnight. Bring to room temperature and sprinkle with lemon zest before serving.