It’s almost embarrassing to call this a recipe.  Fresh asparagus is everywhere right now—and most markets carry at least a small selection of mushrooms.  So basic directions here are—clean, season, roast and eat!  This is a generous side dish—or a light meal in itself.  Add other spices if you want—or a light balsamic glaze. 

  • Asparagus, rinsed, dried, and ends trimmed
  • Mushrooms—cleaned and sliced thickly
  • Olive oil
  • Pepper, freshly ground
  • Sea salt
  • Fresh lemon juice

In a shallow bowl, mix olive oil, salt and pepper—and any other spices, to taste.  Thoroughly toss mushrooms, then asparagus, each separately, to coat well.  Place separately, in single layers, on foil covered sheet pan.  Roast for 9-12 minutes at 400’—to desired doneness.  Squeeze lemon wedges over all.

The Kitchen Hive

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