Roasted Asparagus and Mushrooms is the easiest of side dishes. You will want to make extra, trust me. The nice thing about this is you can really pack a bunch on a sheet pan and it enhances the flavor. Usually when you roast veggies, you want to allow space in between so that you get nice caramelization. But, this is not the case with asparagus and mushrooms. Packing a bunch sort of lets everything mingle. The combination is what makes this dish so good.
This is so simple. Preheat your oven to 400°F (205°C). Break off the tough ends on your asparagus and then give the spears a good rinse. Now, dry them off with a paper towel. You don’t want these too wet or you’ll just get steamed asparagus. Besides, the mushrooms give off moisture as they cook. Next, cut your asparagus in about one inch pieces. Place the asparagus on a sheet pan. I like to line mine with parchment paper or non-stick foil ’cause I’m lazy. The pan is way easier to clean if you do this.
Next, I use pre-sliced mushrooms. Yup, lazy. I don’t have to wash and slice them. They are already dry, so I just dump the mushrooms onto the sheet pan. If you do use mushrooms that you have to clean and slice, make sure they are nice and dry when you’re done. I usually clean them with my handy dandy mushroom brush. No water. It will make them soggy. Or, you can clean them with a damp paper towel. See why I just buy the pre-sliced ones?
Drizzle some olive oil over everything and, with cleans hands, toss it all around to coat with the oil. Now, sprinkle on a bit of salt and garlic powder. Maybe just a touch of pepper.
Pop this into a 400° oven for 20 minutes. If you have a convection setting, use it. I love the way these turn out in my Breville Smart Oven. Toss everything around half way through. Serve hot.
Now, let’s talk about the leftovers. I used about a cup and half next day for a frittata. It was awesome. I think the mushroom flavor was a bit more prominent the next day which of course I loved. The Accidental Cowboy is not much for breakfast, but he ate this frittata, every last crumb. Check back in the next couple of days for the frittata recipe and post. Better yet, if you haven’t subscribed to this blog so you can get those recipes delivered right to your inbox do it now. (Shameless plug, I know.)
Easy Roasted Asparagus and Mushrooms
This super simple combination of asparagus and mushrooms marry together for an earthy, delicious side. Make plenty, the leftovers are just as good.
- 1 bunch fresh asparagus tough ends broken off
- 1 8 oz carton sliced mushrooms
- drizzle olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp garlic powder or to taste
- 1/4 tsp pepper optional
Preheat oven to 400°F (205°C)
Rinse and pat dry asparagus.
Cut asparagus into one inch pieces.
Line a sheet pan with parchment paper or non-stick foil. Place asparagus and mushrooms on sheet pan.
Drizzle with olive oil and toss to coat.
Sprinkle salt, garlic powder and pepper over asparagus and mushrooms.
Roast at 400°F (205°C) for 20 minutes, tossing once half way through.
This page contains affiliate links. I may receive a commission if you click on a link and purchase an item I recommend. This is at no additional cost to you. These links help me keep this site up and running and food in the fridge. Thank you for your support.