Name: Roasted Asparagus and Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 bunch fresh asparagus, trimmed; ½ pound fresh mushrooms, quartered; 2 sprigs fresh rosemary, minced; 2 teaspoons olive oil; kosher salt to taste; freshly ground black pepper to taste

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

Roasted Asparagus and Mushrooms

asparagus,

mushrooms,

fresh rosemary, minced

olive oil

salt

black pepper

Preheat oven to 450 degrees F (230 degrees C).  Lightly spray a cookie sheet with vegetable cooking spray.


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.


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.

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.  

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.

I assumed the mushrooms were included in the roasting after all they're combined in a bowl & drizzled w/ the oil etc. Very good! I'd rate it PERFECT just add a little common sense! Thanks for sharing it!

This was fabulous. I left off the rosemary because I just can't stand it and used some minced garlic instead. We were so impressed with the way the tips of the asparagus got all delicious and crunchy! I've made it twice this week (asparagus was on sale) once with the mushrooms and once without. This is now my favorite way to cook asparagus!

I used Baby Bella mushrooms and I enjoyed the winning combination of asparagus & mushrooms. Although I love fresh rosemary and use it frequently I found out today I don't care for it with asparagus--seems to make it bitter. However I believe that is a personal preference and this recipe is a good one. I used a little more olive oil. The recipe is perfect as to the portions and the roasting time; I'll try again with a different herb. Thanks leo67!

What happens to the mushrooms? This recipe only suggests you roast the asparagus. Is there a typo or is she serious?

I roast asparagus all the time and it’s one of our favorites.  So I knew immediately that I would lower the oven temperature on this to 400 and cut back on the roasting time significantly - to 8 minutes.  The asparagus turned out fine, bright green and crisp tender,  as I expected it would, but the mushrooms looked a little dry in spots.  I think I’d skip roasting the mushrooms next time and just sauté them separately in a pan, then top the asparagus with them when plating.

This recipe has been a family favorite for years my recipe has some small changes: no salt 2 Tablespoons of olive oil to coat well crush rosemary with a mortor and pestel and roast 500 degrees for 10 minutes. The asparagus without the mushrooms are good too.

Roasted Asparagus and Mushrooms

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 6

Cost: $3.93 /serving

Author : leo67

Ingredients

Instructions

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