Having a busy schedule doesn’t mean you can’t enjoy healthy meals. This roasted asparagus and mushrooms recipe is a quick and easy lunch or dinner idea—it requires minimal effort but loaded with flavor!
Known as one of the world’s healthiest foods, the earthy asparagus is packed with nutrients like vitamins C, K, and E, as well as fiber, zinc, vitamin B6, and protein.
White mushrooms, on the other hand, is rich in antioxidants, and contains selenium–a mineral that is not present in most vegetables. They’re also low in cholesterol, fat, and sodium.
Here’s an easy step-by-step guide on a dish that combines these two delicious and nutritious veggies together.
What you’ll need
- An oven
You’ll need an oven that can reach 425F.
- A baking pan
Any oven-safe baking pan will do. Make sure that it can easily fit 20 stalks of asparagus and a pound of mushrooms. A 15 x 21 sheet pan will be good for this.
- Parchment paper
You can use a baking pan without parchment paper, but having it means there’s less clean-up.
- One pound of asparagus (contains approximately 15-20 spears)
- One pound medium white mushrooms (make sure they’re fresh!)
- Two tablespoons olive oil
- Kosher salt and pepper to taste
- 1 tablespoon chopped parmesan cheese (optional)
- ¼ teaspoon red pepper flakes (optional)
- Preheat the oven to 425F.
- Prepare the asparagus.
Bend each spear by snapping the bottom the stalk. This should break naturally where the woody part ends. Put these in a big bowl—you will be adding more ingredients here later.
Note: If you bought the asparagus in bulk, you can freeze and cook them later.
- Slice the white mushrooms and combine with asparagus.
After brushing the dirt off the white mushrooms, cut them into quarters. Add these to the bowl of the snapped asparagus stalks.
- Toss the two vegetables together with salt and pepper.
In the big bowl with snapped asparagus and quartered mushrooms, add the two tablespoons of olive oil. Season with kosher salt and pepper.
- Arrange the veggies on the baking sheet.
Arrange the asparagus and mushrooms on the baking sheet (it’s best if you line this with parchment paper). Make sure that the pieces are lined individually—they should not be stacked!
- Get roasting!
Roast the vegetables for 10-15 minutes, or until brown. For even browning, you can take out your baking sheet in the first 5-8 minutes to turn the vegetables.
- Transfer to a bowl and serve.
Once cooked, rest your vegetables for about one minute while on the baking sheet, then transfer them to a bowl. Taste and see if they need more salt and pepper, and season as desired. Serve warm.
For an extra layer of flavor (or if you want to skip another round of salt), you can add some chopped or shaved parmesan. If you’d like to give it a spicy kick, add some dried chili flakes!
There you have it!
How did your dish turn out? This asparagus and mushroom recipe is excellent as a side to any meat or fish dish, but you can also eat it on its own!
If you have comments and suggestions, send them my way in the comments section below. I’d also love for you to share this recipe if you enjoyed making and eating it!
Vivian has a huge passion for cooking. That’s why she created “Cookingispassio.com” to share her great love with other people. She believes that fine food is not only the key to promoting family cohesion, but it also helps make every member become closer.