Roasted Asparagus with Mushrooms

"Simple understated elegance for your table."
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by Rita1652 photo by Rita1652
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by Joysfood4 photo by Joysfood4
Ready In:
20mins
Ingredients:
5
Serves:
4
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ingredients

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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

  1. FruitLoop
    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!!
     
  2. Danl1058
    I'm definitely not an asparagus fan but this was delicious! I'd have asparagus anytime if it is served like this!
     
  3. Lorac
    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]
     
  4. ferryal
    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!
     
  5. suechef2
    Made it for the first time & loved it! I served it with sautéed Petrale & rice. Yummmmmy!
     
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Tweaks

  1. taedp
    No need to cut up the mushroom. They look better whole. Don't use the skinniest of asparagus.
     
  2. Joysfood4
    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!!
     

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