Ingredients
- 1 1/4 lbs medium asparagus, tough stem ends trimmed
- 1/2 lb medium white button mushrooms, stemmed and quartered
- 2 tablespoons extra-virgin olive oil
- salt, preferably the coarse variety, and freshly ground pepper, to taste
- 2 to 3 teaspoons balsamic vinegar or sherry wine vinegar
Directions
1. Preheat oven to 425 F.
2. Toss the asparagus and mushrooms with the oil and season with salt and pepper.
3. Place in a non-stick baking baking sheet with sides. Spread the vegetables in a single layer.
4. Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
5. Place vegetables on a serving platter.
6. Sprinkle vegetables with vinegar and toss gently to combine.
7. Season with additional salt and pepper as desired.
8. Serve warm or at room temperature.
Makes 4 side-dish servings.
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Submitted 6/13/05.
Source: www.recipecircus.com/recipes/merstar/
Submitted By: Meryl
merstarunicorn11@hotmail.com
ROASTED ASPARAGUS WITH MUSHROOMS