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Roasted Asparagus and Wild Mushrooms

Serves 6
Time 15 min
Savor the peak of asparagus season (from March to late June) with this delightful dish. Roasting fresh, green spears enhances their flavor and provides for a more tender texture. Mushrooms, lightly sautéed in olive oil and garlic, add a delicious, earthy flavor.
Ingredients
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 pound assorted fresh mushrooms (such as crimini, oyster, chanterelles, morels, stemmed shiitakes), sliced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon minced fresh Italian parsley
  • 1 1/2 pound medium thick asparagus, tough ends trimmed
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
Method

Preheat the oven to 475°F.

Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. 

Add mushrooms and garlic, sauté until mushrooms are brown and just tender, 8 to 10 minutes. 

Remove the pan from the heat. 

Add lemon juice and parsley, toss to coat. Set aside.

Meanwhile, arrange asparagus on a rimmed baking sheet. 

Drizzle with remaining 1 tablespoon olive oil. 

Sprinkle with salt and pepper. 

Toss to coat. 

Roast asparagus until just tender, about 10 minutes. 

Arrange asparagus on a serving platter and top with mushrooms.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 tablespoons extra-virgin olive oil, divided
  • 1 pound assorted fresh mushrooms (such as crimini, oyster, chanterelles, morels, stemmed shiitakes), sliced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon minced fresh Italian parsley
  • 1 1/2 pound medium thick asparagus, tough ends trimmed
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper