Two tender veggies seasoned to savory perfection.
Seeking a savory side that can complement a wide range of mains? Try roasted asparagus and mushrooms tossed in a luscious blend of olive oil, salt, pepper, garlic, onion, and rosemary. Oh, and did I mention there’s an optional topping of freshly grated Parmesan? That salty cheese brings it all together!
This dish is an iconic side for anything from steak to salad. And since it’s so versatile, I have no problem making it for any meal of the day. Yep, even breakfast… who wouldn’t enjoy scrambled eggs with a side of roasted asparagus and mushrooms? Too tasty for words! (Which is great because some mornings, I don’t want to talk.)
I’ve made asparagus and mushrooms a couple of times now, and it’s clear that roasting them is superior to boiling. Why? Because boiling leads to mushy veggies, not the firm-but-soft goldilocks texture we all know and crave. By roasting them, they come out cooked to tender perfection and full of earthy flavor. Taste and see for yourself.
Garden fresh vs. frozen veggies
With all the veggie-based dishes I’ve made over the years, people often ask, “So, do you prefer fresh or frozen veggies?” While the answer might seem obvious, there are actually a few pros and cons to each. “I usually prefer fresh,” I respond, “but occasionally frozen works well in a pinch.”
After all, farm-fresh asparagus and mushrooms are bound to taste better, but frozen ones last longer in storage before cooking. Specifically, this recipe calls for fresh asparagus and mushrooms because they tend to be more flavorful and less watery when cooked. Plus, it’s much easier to cut them to the desired size. So, stick with fresh if you can, but if frozen veggies are more accessible, they’ll work fine too. Just keep in mind that they may need more time to cook.
How do I store leftovers?
Once cooled to room temperature, leftover roasted asparagus and mushrooms can be stored in an airtight container. Refrigerate them like this for up to 5 days. Reheat them in the oven at 350°F for 8-10 minutes, until they’re warm all the way through. I don’t recommend freezing them, as this will ruin the veggies’ tender texture and potentially make them watery.
Serving suggestions
Garnish roasted asparagus and mushrooms with freshly grated Parmesan cheese. Slide this easy side onto your plate with Steak And Potatoes, Pasta E Fagioli, Cauliflower Risotto, Black Bean Burgers, or Crock-Pot Chicken And Rice Casserole. Personally, I enjoy roasted asparagus and mushrooms most with Quinoa Chickpea Salad for a simple vegetarian meal, but feel free to choose what you like.
Ingredients
- nonstick cooking spray
- 1 bunch fresh asparagus trimmed
- 8 ounces fresh mushrooms quartered
- 2 1/2 teaspoons olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 sprigs fresh rosemary minced
- Grated or shredded Parmesan cheese for garnish, optional
Instructions
- Preheat your oven to 450°F. Lightly coat a baking tray with nonstick cooking spray.
- In a bowl, combine the asparagus and mushrooms. Add olive oil, season with salt, pepper, garlic powder, onion powder, and minced rosemary, then toss until everything is well coated.
- Spread the vegetables evenly on the tray and roast for approximately 12-17 minutes until they are tender. If desired, sprinkle with Parmesan cheese.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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