Tuesday, July 28, 2009

Roasted Asparagus and Mushrooms

Roasted Asparagus and Mushrooms

1 bunch fresh asparagus, trimmed
1/2 pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Review: Supper esay, and great flavor!


  1. I am so glad you liked the french toast!! Thanks for stopping by!! Oh and I loooooove asparagus so I'll have to try this sometime.

  2. My kids won't eat either of these veggies, but I looove them! It sounds good and easy to make!