Garlic Roasted Asparagus and Mushrooms

roasted asparagus and mushrooms with garlic
Diana Rattray
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
176 Calories
11g Fat
18g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 176
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 205mg 9%
Total Carbohydrate 18g 7%
Dietary Fiber 4g 14%
Protein 6g
Calcium 93mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Heat the oven to 425 F/220 C/Gas 7.

  2. Oil a large rimmed baking sheet or pan.

  3. If the asparagus stalks are thick, peel with a vegetable peeler. 

  4. 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.

  5. Clean the mushrooms and slice them about 1/2-inch thick. If the mushrooms are small, leave them whole.

  6. Toss the asparagus and mushrooms in a large bowl or food storage bag with the olive oil and garlic until well coated.

  7. 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.

  8. 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.