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Preheat the oven to 475°F.
Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat.
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.