Roasted Asparagus and Mushrooms
one bunch fresh asparagus
½ pound fresh mushrooms (halved or quartered depending on size of mushrooms)
about 2 tablespoons olive oil or enough to just coat the vegetables
2 sprigs fresh rosemary, minced.
salt and pepper to taste
- Preheat oven to 450 degrees F.
- Trim tough lower stalks of asparagus, wash, drain and cut into about 3 inch pieces.
- Trim, half or quarter mushrooms depending on size. Don’t cut too small to prevent over cooking.
- Place vegetables in a baking pan big enough to spread them out into a single layer.
- Add olive oil, salt, pepper and rosemary, toss until well coated.
- Spread them out into a single layer and roast until the asparagus is tender, about 15 minutes.
- Makes about 4 side servings.
Notes, Tips and Suggestions
- I was pleasantly surprised at the delicious outcome of this recipe, glad I tried it. Mushrooms give off a lot of water during cooking but in 15 minutes managed to cook and caramelize as well if not better that sautéing. Both lower stalks and tips of the asparagus cooked until tender.
- Remember to keep the mushrooms a good size to prevent over cooking and drying out.
- Rosemary gives a much stronger taste not appealing to all so I used thyme instead. I will experiment with other herbs next time I make this.
- Once realized how good this is, it may make a whole lot less than 4 side servings!
- Only one pan to wash, another recipe for my permanent file!
I had some asparagus and mushrooms left over from that night's dinner and cooked rice from a previous dinner. Thoughts of a delicious Rice and Asparagus Frittata quickly came to mind.
The following day I put all the leftovers together added some eggs and grated cheese and made a delicious light lunch!