Well roasted asparagus is a real treat! The secret is simple seasoning, good timing and of course adding some mushrooms! This is a quick and easy side dish that goes well with just about anything.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 137kcal
Author: Mirlandra
Ingredients
1poundasparagussee note
8ozCremini mushroomsquartered (also called baby bella mushrooms)
Trim the root ends from the asparagus spears about 1” or enough to remove any white or purple part. Cut the mushrooms in quarters
Arrange the asparagus down the long side of a rimmed baking sheet, spreading the spears out a bit. Arrange the mushrooms in the remaining space below.
Sprinkle the salt and pepper over all the vegetables. Drizzle with melted butter.
Bake in preheated oven for 15-20 minutes stirring once in the middle. When the asparagus is tender and tips are browning it is done. Taste for salt and pepper and serve.
Notes
How to Choose Asparagus: In the store look for spears of asparagus that are about the width of a pencil or at the largest a narrow sharpie. Choose a bundle that has fresh green tips and is not slimy.