Roasted Asparagus and Mushrooms

Roasted Asparagus and Mushrooms

leo67

"I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??"
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Ingredients

25 m servings 38 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  2. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 229
  1. 327 Ratings

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Most helpful positive review

I guess I'm one of the few who prepared this as written--with the rosemary. I used a little less than called for, but it complemented the asparagus and mushrooms well and was a nice addition. Si...

Most helpful critical review

What happens to the mushrooms? This recipe only suggests you roast the asparagus. Is there a typo or is she serious?

Most helpful
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Least positive
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I guess I'm one of the few who prepared this as written--with the rosemary. I used a little less than called for, but it complemented the asparagus and mushrooms well and was a nice addition. Si...

This was so easy. I put the asparagus and mushrooms on the cookie sheet then just poured the olive oil over them and tossed them with my hands. That way I didn't dirty up a bowl. Then I sprin...

Great recipe! I've made this several times. White mushrooms are good, portobellos are great. I've tried this with thick asparagus and found roasting for 15 minutes is good. But I tried pencil th...

I assumed the mushrooms were included in the roasting, after all they're combined in a bowl & drizzled w/ the oil, etc. Very good! I'd rate it PERFECT, just add a little common sense! Thanks for...

This was fabulous. I left off the rosemary because I just can't stand it, and used some minced garlic instead. We were so impressed with the way the tips of the asparagus got all delicious and...

I used Baby Bella mushrooms, and I enjoyed the winning combination of asparagus & mushrooms. Although I love fresh rosemary and use it frequently, I found out today I don't care for it with aspa...

What happens to the mushrooms? This recipe only suggests you roast the asparagus. Is there a typo or is she serious?

This recipe has been a family favorite for years, my recipe has some small changes: no salt, 2 Tablespoons of olive oil to coat well, crush rosemary with a mortor and pestel and roast 500 degree...

Delicious. Took a risk and made for a dinner party with new friends. Everyone LOVED it, even the kids! I crushed dried rosemary into a powder and sprinkled over before baking to reduce the st...

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