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Roasted Asparagus and Mushrooms. this link is to an external site that may or may not meet accessibility guidelines. This recipe for roasted asparagus includes sliced mushrooms. Garlic and extra-virgin olive oil flavor the vegetables, along with basic seasonings.
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Ingredients requirements Roasted Mushrooms and Asparagus:
- Give 1 bunch asparagus, trimmed
- Provide 1/2 # mushrooms, quartered
- Prepare 2 sprigs rosemary, minced
- You need 4 sprigs thyme, minced
- Get 1/2 tsp garlic powder
- Provide 2 tsp - olive oil
- Require to taste - S&P
- Need 2 tsp - butter, cut into small chunks
Roasted asparagus and hen-of-the-woods mushrooms go with any Easter dish, from glazed ham to a spring quiche. The vegetables roast first in olive oil then finish in butter for an extra dimension of flavor and a nice sheen. If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl. Roasted asparagus and mushrooms in a creamy and cheesy egg sauce with plenty of fresh cracked black pepper.
Roasted Mushrooms and Asparagus steps:
- Preheat oven to 450°. Spray a baking sheet with cooking spray. Put the mushrooms and asparagus in a bowl and drizzle with olive oil. Season with the spices. Stir to coat it all. Lay mixture on baking sheet evenly. Put butter chunks scattered over the mixture. Roast for 10 minutes, check to make sure asparagus is tender. If not, then roast 2 more minutes. Be careful not to overcook the asparagus.
The other day I found myself thinking about making one of my favourite summer dishes, asparagus carbonara, and I thought that if I was making it anyways why not update the photos for the. These roasted vegetables are the perfect side dish for chicken, beef or pork. Sprinkle with garlic, salt and pepper. Roasted Asparagus and Mushrooms is a delicious side dish option, and I used the now-famous "Everything" Bagel Seasoning to bump up the flavor here! A springtime side of garlicky wild mushrooms and crisp roasted asparagus.
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