Roasted Mushrooms and Asparagus. All Reviews for Roasted Asparagus and Mushrooms. Asparagus and mushrooms are each vegetables that, individually, are packed with so much flavour. But when you combine the two and add garlic in Once roasted, open the oven and just take a whiff.

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If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl. This recipe for roasted asparagus includes sliced mushrooms. Garlic and extra-virgin olive oil flavor the vegetables, along with basic seasonings. We can prepare Roasted Mushrooms and Asparagus using 8 ingredients as well as 1 steps. Here is how we cook.

Ingredients of Roasted Mushrooms and Asparagus

Directions. of asparagus, trimmed.
Detaile. of # mushrooms, quartered.
Detaile. of rosemary, minced.
Detaile. of thyme, minced.
Step by step. of garlic powder.
Directions. of olive oil.
Detaile. of S&P.
Detaile. of butter, cut into small chunks.

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. Roasted asparagus and hen-of-the-woods mushrooms go with any Easter dish, from glazed ham to a spring quiche. The vegetables roast first in olive oil then finish in butter for an extra dimension of flavor and a nice sheen.

How To Make Roasted Mushrooms and Asparagus

Preheat oven to 450°. Spray a baking sheet with cooking spray. Put the mushrooms and asparagus in a bowl and drizzle with olive oil. Season with the spices. Stir to coat it all. Lay mixture on baking sheet evenly. Put butter chunks scattered over the mixture. Roast for 10 minutes, check to make sure asparagus is tender. If not, then roast 2 more minutes. Be careful not to overcook the asparagus..

A drizzle of syrupy aged balsamic balances the earthiness of the mushrooms and. Oven-roasted asparagus and mushrooms are the best spring side dish ever. It is easy, quick and delicious. This is a one-pan, no-mess dish that it is. Roasted asparagus and mushrooms in a creamy and cheesy egg sauce with plenty of fresh cracked black pepper.

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