Roasted Asparagus and Mushrooms

Roasted Asparagus and Mushrooms

191
leo67 0

"I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??"

Ingredients 25 m {{adjustedServings}} servings 38 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  2. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Tips & Tricks
How to Cook Asparagus

See tips for steaming or roasting spears of fresh asparagus.

Grilled Asparagus

Make the perfect spring side dish with grilled asparagus.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 191

  1. 278 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
naples34102
2/18/2008

I guess I'm one of the few who prepared this as written--with the rosemary. I used a little less than called for, but it complemented the asparagus and mushrooms well and was a nice addition. Simple, easy, delicious, and makes for a beautiul presentation on the dinner plate.

Lalia
3/1/2008

This was so easy. I put the asparagus and mushrooms on the cookie sheet then just poured the olive oil over them and tossed them with my hands. That way I didn't dirty up a bowl. Then I sprinkled it with chopped, dried rosemary and regular salt and it turned out great. Also, the asparagus really shrink up so it's okay if you have slightly more than a single layer of stalks. Just stir them halfway through the roasting.

Mirika
9/14/2008

Great recipe! I've made this several times. White mushrooms are good, portobellos are great. I've tried this with thick asparagus and found roasting for 15 minutes is good. But I tried pencil thin ones once, and 15 minutes was too long and they got burnt and mushy.