In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced mushrooms and onion.
Sauté until the mushrooms release their moisture and turn golden brown, stirring occasionally to pick up the flavorful browned bits from the pan.
Add the minced garlic and cook briefly until fragrant, about 30 seconds.
Splash in the Worcestershire sauce and sprinkle in the thyme or Italian seasoning. Stir well and let the mixture simmer briefly until glossy and deeply savory.
Roast the Potatoes
Preheat the oven to 425°F (220°C).
Toss the halved baby potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
Spread the potatoes in a single layer on a baking sheet, cut-side down where possible.
Roast for 25–30 minutes, flipping once, until golden brown, crisp on the outside, and tender inside.
Cook the Asparagus
Toss the trimmed asparagus with olive oil, minced garlic, salt, and pepper.
Sauté in a hot pan or roast briefly in the oven until just tender with lightly crisp edges.
Finish with a sprinkle of lemon zest for brightness and balance.
