NOTES: I had asparagus left over from the night before. I fixed it like this: trim and wash one bunch of asparagus. Cut into thirds. Olive oil and 2 cloves of crushed garlic in a pan, toss in asparagus, add the zest & juice of 1/2 a lemon. Cook until tender stirring occasionally.
If I was cooking this from scratch, I would saute the mushrooms with the asparagus. Sine I had left over asparagus, I cooked the mushrooms with the couscous.