I’ve been having some health issues over the past month, which have limited my time and ability to cook and eat. With my health improving, I’ve started getting back in the kitchen, albeit slowly.
The first recipe I chose to get back into the swing of things is one that I could prepare quickly and easily. It’s also very healthy and popular with my family.
Depending on the size of the group you are serving, the recipe is very flexible for small or larger groups, feeding anywhere from four to twelve people, by using anywhere from 1-1/2 to 3 pounds of asparagus, and making a minor adjustments to the amount of salt and pepper to your personal taste.
As with each recipe I share, I will include my personal recommendations for products that work well, as well as the reasoning behind my choices.
Roasted Asparagus with Gourmet Mushrooms
A healthy vegetable dish for the whole crowd
Ingredients
- 5 Tbs. extra virgin olive oil, divided (I prefer Pompeian Smooth)
- 1 pound of fresh gourmet mushrooms (including oyster, chanterelle, baby bella, and shiitake), sliced
- 1 1/2 tsp. minced garlic
- 1 1/2 Tbs. freshly squeezed lemon juice
- 1 Tbs. fresh flat-leaf Italian parsley, minced
- 1 1/2 – 3 pounds thin to medium thickness asparagus, tough ends trimmed
- 1/4 tsp. fine sea salt (more or less to taste)
- 1/8 tsp. coarse, freshly ground black pepper (more or less to taste)
Directions
- Preheat the oven to 475°F
- Arrange asparagus in a single layer on a rimmed baking sheets. (Use two if more space is needed.)
- Drizzle with 2 tablespoon of olive oil.
- Sprinkle with salt and pepper. Toss to coat.
- Roast asparagus until just tender, about 10 to 12 minutes.
- Meanwhile, heat remaining 3 tablespoons of olive oil in a large sauté pan over medium-high heat.
- Add mushrooms and garlic.
- Sauté until mushrooms are brown and just tender, about 6 to 8 minutes.
- Remove the pan from the heat.
- Add lemon juice and parsley, toss to coat.
- Arrange asparagus on a serving platter or in a 9″ x 13″ dish, and top with mushrooms.
Product Recommendations:
I buy fresh bunches of asparagus that are thin to medium thickness. These roast easily, creating a beautiful al dente texture that is slightly crisp on the outside and tender on the inside.
As usual, I use my go-to Pompeian Smooth Extra Virgin Olive Oil, which doesn’t take away from the earthy flavors of the vegetables.
I use fresh flat-leaf Italian parsley from my herb garden. If you don’t have any in your garden, I recommend purchasing it fresh from the produce section of your local store rather than using dried, jarred parsley. It boosts the color and flavor, adding a bright freshness to the earthiness of the rest of the dish.
Fixing Two 