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Roasted Asparagus and Mushrooms
  • 1 pound Asparagus, woody stalk ends trimmed
  • 8 ounces Sliced Mushrooms (whole if small)
  • 3 tablespoons Extra-virgin Olive Oil
  • 1 Clove Garlic, minced
  • Salt and Pepper

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  1. Heat oven to 425°
  2. Toss the asparagus and mushrooms in a food storage bag with the olive oil and garlic until well coated. Spread them out in a large baking dish. Sprinkle liberally with salt and pepper.
  3. Bake for 15 to 20 minutes, until tender and lightly browned.
Servings: 4