Friday, August 29, 2014

Roasted Asparagus with Mushrooms

I’m trying to hit 5 new recipes for the month of August – this one is my third. I have a couple days left to hit two more, so wish me luck!

New Recipe 1: Spinach Mushroom Chicken Enchiladas
New Recipe 2: Easy (chick)Peasy Artichoke Salad

Just as in the other two recipes, I’ll outline the pinspiration in black and then my changes/substitutions/notes in red.

Roasted Asparagus with Mushrooms

Roasted Asparagus & Mushrooms

The inspiration came from this pin (which admittedly looks much better than my iPhone concoction that you’ll see at the end of the post) and the original recipe is found on (or click here).
Roasted Asparagus with Mushrooms. Photo by Rita~


  • 1 1/4 lbs medium asparagus, tough stem ends trimmed
  • 1/2 lb medium white button mushrooms, stemmed & quartered (I had a 10 oz package of Bella Mushrooms already sliced I picked up because I have an infatuation with them but white button mushrooms would have been super yummy as well)
  • 2 tbsp extra virgin olive oil
  • salt & pepper to taste (I also sprinkled with garlic and onion powder)
  • 2-3 tsp balsamic vinegar or 2-3 tsp sherry wine vinegar (I had neither of those things, but I found some red wine vinegar in my cabinet, cooking win!)


  1. Preheat oven to 425°.
  2. In a non-stick baking sheet with sides (I actually always cover mine in aluminum foil when roasting things because I think they brown better), toss the asparagus and mushrooms with the oil and season with salt and pepper. (And onion/garlic powder.)
  3. Spread vegetables in a single layer. (Or as close as possible, I didn’t quite do this and missed out on some good browning of the asparagus)
  4. Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice. (I was in the middle of getting the kid ready for bed, so I think they stayed in for 20 minutes and were never turned. #reallife)
  5. Place vegetables on serving platter. (hahahahahahahaha)
  6. Sprinkle vegetables with (red wine) vinegar and toss gently to combine.
  7. Season with additional salt and pepper as desired. (We didn’t feel like we needed too.)
  8. Serve warm or at room temperature. (We were hangry, so they were served hot.)
  9. Makes 4 servings.

Overall, this was a really yummy, quick and easy side dish. I would definitely make it again, although I would make sure everything is in a single layer to get that slightly burned/roasted flavor & coloring that I like on my veggies. Alfred really liked the flavor and I will probably try the balsamic vinegar next time I make it, just to see what the difference in flavor is for the two.


I made honey & mustard boneless pork chop with it and then some Kraft Ranch Pasta salad (husband’s favorite). It all paired up really well and actually, the pork chop was a new recipe for me but I was so focused on the asparagus and mushroom I didn’t make any notes on it. LIFE WINNER.

Any new recipes in your life lately?


Veronica Lee Burns said...

Yum that looks good!

Breenah A said...

I wish I could make this, but Jarrod's so picky with veggies. And he definitely won't eat either asparagus or mushrooms. That looks delish.

Holly said...

YUM!!! I am gathering a bunch of recipes from Pinterest that I can make once I move in October, and this just might make the list! :)