Have you noticed that asparagus is in season? At most stores you’ll find it on sale or if you’re really lucky, you’re getting ready to harvest it from your garden. This recipe…..you guys! It’s ridiculous and so easy. I love that here on NW Healthy Mama, we’ve really found our groove. To put it simply, you’re not going to find long-winded complicated recipes here. It’s just not our thing. We’re into simple and delicious food that can realistically be thrown together, while helping with homework and watching our kids play outside.
By the time my husband and kids came in from mowing the grass last night, I had eaten way more than my share of this, straight out of the pan. A light sprinkle of fresh Parmesan really makes this recipe pop. Make it this week and let me know how it goes! Feel free to add more or less mushrooms or even other veggies. You can’t go wrong with this roasting method.
- 2 pounds (give or take) fresh asparagus
- 1 pound crimini mushrooms, cut in half
- 2 tablespoons melted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan
- Preheat the oven to 400 degrees F.
- Chop the lower thick part of the asparagus stem off, discard and chop the mushrooms in half.
- Lay them in a single layer on a sheet pan and drizzle with melted butter.
- Sprinkle with salt and pepper.
- Roast for 15 to 20 minutes, until tender.
- Sprinkle with the Parmesan and return to the oven for another minute.