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.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minIngredients
Directions
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.
Serve warm with Parmesan.
Comments
What do you do with the cheese?
"Serve warm with parmesan"
As written this is by no means a "low fat" option when 66% of the calories in the dish come from fat. But if you skip the parm and cut the oil in half it's not too bad.
Was there an instruction re adding the parmesan??
"Serve warm with parmesan"
Love it!
Roasted Asparagus with Mushrooms and Parmesan without Parmesan.
OK, got it.
"Serve warm with parmesan"
Wow, these comments. Literacy is dead. I really enjoyed this dish, although I think my asparagus were larger than I thought because they needed a bit longer for cook time. Next time I'll cut each spear in half I think. I also decided to add parm at the step with the lemon juice because I'm a cheese head and it was SO GOOD! Nothing like crispy parm on veggies imo. A bit heavy on oil but, it's veggies, it's still healthier and lower calorie than eating a burger for dinner. Plus i had enough excess in the pan that I think you could cut a bit of it if youre super calorie conscious. Super delicious meal and I feel your oil/seasoning combo will be a staple for roasted veggies of any variety for me now. So good.
I have not tried the recipe but was concerned that the mushrooms and asparagus would cook at the same rate as mushrooms generally take less cooking than asparagus. Also, I would want to bind the parmesan to the mixture by mixing it in the pan to give it maximum flavor.