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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.
Special Diets:
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.
Nutritional Info:
Per serving: 130 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 115mg sodium, 8g carbohydrates (3g dietary fiber, 3g sugar), 5g protein.
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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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