Editors' Pick
Roasted Asparagus with Mushrooms
"Simple understated elegance for your table."
photo by May I Have That Rec
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 1⁄4 lbs medium asparagus, tough stem ends trimmed
- 1⁄2 lb medium white button mushrooms, stemmed nd quartered
- 2 tablespoons extra virgin olive oil
- salt, perferably the coarse variety,and freshly ground pepper,to taste
- 2 -3 teaspoons balsamic vinegar or 2 -3 teaspoons sherry wine vinegar
directions
- Preheat oven to 425*.
- In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
- Spread the vegetables in a single layer.
- Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
- Place vegetables on a serving platter.
- Sprinkle vegetables with vinegar and toss gently to combine.
- Season with additional salt and pepper as desired.
- Serve warm or at room temperature.
- Makes 4 servings.
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Reviews
-
This made for some outstanding asparagus. I followed your instructions to the letter. My husband and I loved the flavor of the roasted asparagus and balsamic vinegar. This was very easy to make too. Thanks Bev!! -
I'm definitely not an asparagus fan but this was delicious! I'd have asparagus anytime if it is served like this!
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If you love asparagus, you will love it even more. The roasted flavors of asparagus and mushrooms accented by balsamic vinegar and served at room temperature will have you saying [i] wow![/i]
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Only word to describe this recipe is; Fabulous! Followed the directions exactly. What an easy & awesome way to prepare grilled taste veggies in your oven! This one is a keeper in my recipe box. Thanks so much for sharing it! -
Made it for the first time & loved it! I served it with sautéed Petrale & rice. Yummmmmy!
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Tweaks
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No need to cut up the mushroom. They look better whole. Don't use the skinniest of asparagus. -
I didn't have olive oil and used coconut oil instead. It was YUMMY!! I enjoyed the balsamic vinegar on it. The best part is now I have a recipe my husband enjoys as he is not a fan of asparagus like I am. I also LOVE the mushrooms with it. Thanks for a wonderful dish. This one is a keeper!!
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
