- 1 lb asparagus, woody stalk ends trimmed
- 8 ounces sliced mushrooms
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- salt and pepper
Directions See How It's Made
- 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.