SUPREME RECIPE OF THE WEEK: ROASTED ASPARAGUS & MUSHROOMS

SUPREME RECIPE OF THE WEEK: 

Roasted Asparagus and Mushrooms

by Lisa Robertson | March 28, 2016

One of my favorite ways to prepare asparagus is roasting. It’s ironic, because I was ambivalent about asparagus until I tasted it roasted. Between the roasting and the mushrooms, this is a good one!

You will need 1 bunch of asparagus, 1/2 large red onion, 1/2 head of garlic, small package sliced Bella Mushrooms, olive oil and Himalayan sea salt.

Wash asparagus, break off the ends, cut the stalks into pieces about 2″ in length.

Add mushrooms

Chop onion into sections, separate pieces

Mince garlic

Add olive oil and salt and mix

Arrange in a single layer on a cooking sheet

Put in oven at 400 degrees until desired brownness; this could be anywhere from 30 minutes to an hour.

The longer you roast it, the more the garlic will become nutty instead of sharp.
I like mine a little charred so I leave it in for an hour.

It is the perfect side dish and the mushrooms make it more substantial.