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.
