Prep 5 mins
Cook 15 mins
My two favorite veggies, roasted! It is simple and delicious with passive cooking time, excellent!
- 1 lb asparagus, woody stalk ends trimmed
- 8 ounces sliced mushrooms
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- salt and pepper
- Heat oven to 425. Toss the asparagus and mushrooms in a food storage bag with the olive oil and garlic until well coated. Spread out in a large baking dish. Sprinkle liberally with salt and pepper. Bake 15-20 minutes, until tender and lightly browned.
So yummy! I found that the cooking method, cooked mine for 15 minutes, to be perfect for me. Just the right texture. Thanks Barenaked Chef for posting.