Roasted Asparagus with Mushrooms and Parmesan
Roasted asparagus and mushrooms are deliciously paired. Parmesan adds just enough cheesiness to bring the dish together. It's hard to resist this tasty dish that brings the smell of spring.
fresh, or 1/2 teaspoon dried
salt and black pepper
ends trimmed and washed
button or cremini, halved, or quartered if too big,
Preheat the oven to 450℉ (230℃).
In a small bowl, combine the olive oil, garlic, thyme, salt and black pepper to taste.
Place the asparagus on a large baking sheet, drizzle 1 1 /2 tablespoons of garlic-oli mixture over the asparagus.
Toss to evenly coat. Arrange the asparagus to a single layer.
In a medium bowl, toss the mushrooms with remaining garlic-oil mixture until evenly coated.
Spread the mushrooms on top of the asparagus.
Bake in the preheated oven for about 12 minutes.
Remove from the oven and drizzle the lemon juice over the vegetables.
Continue to bake for another 4 minutes or so until mushrooms start to shrivel slightly, and asparagus are fork tender.
Remove from the oven and let cool for a couple of minutes.
Transfer to a serving platter.
Season with more salt and black pepper if needed.