Fresh asparagus is slender and tender and at its best during the Spring season. It makes for a wonderful side dish for Easter and Passover meals. This is a pretty basic recipe, with not a lot of prep work or time involved, but it yields a fresh and delicious Spring holiday side dish.
The unsung hero of this simple preparation is the herb, rosemary. Rosemary is a fragrant evergreen herb in the mint family. It is native to the Mediterranean area, with needle shaped leaves that are used most often as a culinary component. Rosemary’s pungent and slightly bitter taste pairs well with the sweet-bitter flavors of the asparagus and the earthy, meaty flavors of the mushrooms in this dish.
With the potato gratin from Tuesday’s post and today’s asparagus & mushroom dish, our holiday meal featuring ham is all set!
Roasted Asparagus & Mushrooms
Roasted Asparagus & Mushrooms (adapted from allrecipes.com) Total Time Required: 25 minutes, Prep Time: 10 minutes, Cook Time: 15 minutes, Makes: 6 servings
Ingredients:
- 1 pound fresh asparagus, trimmed
- 1/2 pound fresh mushrooms, halved or quartered, depending on size
- 2 sprigs fresh rosemary, minced
- 2 tablespoons olive oil
- kosher salt & freshly ground black pepper to taste
Directions:
Prep the asparagus, mushrooms and rosemary first.
Preheat the oven to 450º F. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season them with rosemary, salt, and pepper. Toss to coat everything well.
Toss the asparagus & mushrooms in oil with the rosemary, salt and pepper.
Lay the asparagus and mushrooms out on a baking sheet in an even layer. Roast them in the preheated oven until the asparagus is tender, about 15 minutes.
Lay the asparagus and mushrooms out in a single layer.
Transfer the asparagus & mushrooms to a serving bowl and serve immediately.
Asparagus is always part of our Spring holidays.
Happy Easter, Happy Passover, and Happy Spring! ~Linda
Roasted Asparagus & Mushrooms (adapted from allrecipes.com) Total Time Required: 25 minutes, Prep Time: 10 minutes, Cook Time: 15 minutes, Makes: 6 servings
Ingredients:
- 1 pound fresh asparagus, trimmed
- 1/2 pound fresh mushrooms, halved or quartered, depending on size
- 2 sprigs fresh rosemary, minced
- 2 tablespoons olive oil
- kosher salt & freshly ground black pepper to taste
Directions:
Preheat the oven to 450º F.
Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season them with rosemary, salt, and pepper. Toss to coat everything well.
Lay the asparagus and mushrooms out on a baking sheet in an even layer. Roast them in the preheated oven until the asparagus is tender, about 15 minutes.
Transfer the asparagus & mushrooms to a serving bowl and serve immediately.