Place a pot of water on the stove and bring to a boil, salting the water. In a separate pan, heat 1 tbsp. of olive oil and 1 tbsp. of butter.

Using a vegetable peeler, slice carrots, yellow squash, and asparagus into thin ribbons. Place in a mesh steamer above the boiling water and steam for 5-7 minutes, until the vegetables begin to soften.

Meanwhile, in the pan with olive oil and butter, add in finely chopped mushrooms and walnuts, sauté until mushrooms soften and the walnuts begin to toast.

Add in panko breadcrumbs to mushroom-walnut mixture and stir to combine. The breadcrumbs should absorb the oil and butter. Remove from heat and set aside.

In a large pan, add in 1 additional tbsp. of butter and toss steamed vegetable ribbons for 2-3 minutes. Then stir in ¾ of the mushroom-walnut mixture. Season with salt and pepper.

Remove from heat, add to a serving bowl, and top with remaining ¼ of the mushroom-walnut mixture, serve immediately.