This flavorful asparagus recipe will fit in with just about any meal, and the dish is done in minutes. Garlic gives this combination of asparagus and mushrooms extra flavor.
Use sliced button or crimini mushrooms or use a wild mushroom assortment with the asparagus. If the mushrooms are small, you can leave them whole. For extra color and flavor, consider adding strips of red or orange bell peppers or thinly sliced carrots.
- 1 pound asparagus
- 8 ounces sliced mushrooms (or leave whole if small)
- 3 tablespoons extra-virgin olive oil
- 1 medium clove garlic, minced
- Kosher salt and freshly ground black pepper
- Heat the oven to 425 F (220 C/Gas 7).
- Oil a large rimmed baking sheet or pan.
- If the asparagus stalks are thick, peel with a vegetable peeler.
- Bend each stalk gently; the tougher ends should snap right off. Alternatively, use a knife to trim the stalks. Discard the ends or put them aside for vegetable broth. Slice the asparagus into 2-inch lengths, or if they are small, leave them whole.
- Clean the mushrooms and slice them about 1/2-inch thick. If the mushrooms are small, leave them whole.
- Toss the asparagus and mushrooms in a large bowl or food storage bag with the olive oil and garlic until well coated.
- Arrange the coated vegetables in the prepared baking pan. Sprinkle the asparagus and mushrooms with kosher salt or sea salt and freshly ground black pepper.
- Roast for 12 to 15 minutes, until tender and lightly browned. Allow less time for very thin asparagus spears.
- Mushrooms tend to absorb water, so rinse them briefly and wipe them with paper towels. Remove the stems if you wish, or just trim them.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||1 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||4 g|