Roasted asparagus and mushrooms

    (349)
    25 min

    A delicious and easy side dish can be made by tossing asparagus and mushrooms together with olive oil and fresh rosemary.


    1 person made this

    Ingredients
    Serves: 6 

    • 1 bunch fresh asparagus, trimmed
    • 225g fresh mushrooms, quartered
    • 2 sprigs fresh rosemary, minced
    • 2 teaspoons olive oil
    • coarse sea salt to taste
    • freshly ground black pepper to taste

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 230 C / Gas 8. Lightly grease a baking tray.
    2. Place the asparagus and mushrooms in a bowl. Drizzle with olive oil and season with rosemary, salt and pepper; toss well. Lay the asparagus and mushrooms out on the prepared tin in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

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    Reviews & ratings
    Average global rating:
    (349)

    Reviews in English (238)

    by
    140

    I guess I'm one of the few who prepared this as written--with the rosemary. I used a little less than called for, but it complemented the asparagus and mushrooms well and was a nice addition. Simple, easy, delicious, and makes for a beautiul presentation on the dinner plate.  -  18 Feb 2008  (Review from Allrecipes US | Canada)

    by
    112

    This was so easy. I put the asparagus and mushrooms on the cookie sheet then just poured the olive oil over them and tossed them with my hands. That way I didn't dirty up a bowl. Then I sprinkled it with chopped, dried rosemary and regular salt and it turned out great. Also, the asparagus really shrink up so it's okay if you have slightly more than a single layer of stalks. Just stir them halfway through the roasting.  -  01 Mar 2008  (Review from Allrecipes US | Canada)

    by
    108

    Great recipe! I've made this several times. White mushrooms are good, portobellos are great. I've tried this with thick asparagus and found roasting for 15 minutes is good. But I tried pencil thin ones once, and 15 minutes was too long and they got burnt and mushy.  -  16 Dec 2007  (Review from Allrecipes US | Canada)

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