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A baking sheet is covered with tender green spears of roasted asparagus and quartered mushrooms.
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5 from 1 vote

Oven Roasted Asparagus and Mushrooms

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 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 137kcal
Author: Mirlandra


  • 1 pound asparagus see note
  • 8 oz Cremini mushrooms quartered (also called baby bella mushrooms)
  • ½ tsp salt
  • ½ tsp black pepper coarsely ground
  • ¼ cup salted butter melted


  • Preheat oven to 425 F.
  • 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.


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.


Calories: 137kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 397mg | Potassium: 483mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1210IU | Vitamin C: 6.4mg | Calcium: 41mg | Iron: 2.6mg