Roasted Asparagus and Wild Mushrooms
4

Serves 6

Savor the peak of asparagus season (from March to late June) with this delightful dish. Roasting fresh, green spears enhances their flavor and provides for a more tender texture. Mushrooms, lightly sautéed in olive oil and garlic, add a delicious, earthy flavor.

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    Ingredients: 
    • 4 tablespoons extra virgin olive oil, divided
    • 1 pound assorted fresh mushrooms (such as crimini, oyster, chanterelles, morels, stemmed shiitakes), sliced
    • 3 cloves garlic, minced
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon minced fresh Italian parsley
    • 1 1/2 pound medium thick asparagus, tough ends trimmed
    • 1/4 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper
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    Method: 

    Preheat the oven to 475°F.

    Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add mushrooms and garlic, sauté until mushrooms are brown and just tender, 8 to 10 minutes. Remove the pan from the heat. Add lemon juice and parsley, toss to coat. Set aside.

    Arrange asparagus on a rimmed baking sheet. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until just tender, about 10 minutes. Arrange asparagus on a serving platter and top with mushrooms.

    Nutritional Info: 
    Per Serving:130 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 115mg sodium, 8g carbohydrate (3g dietary fiber, 3g sugar), 5g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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