ROASTED ASPARAGUS AND MUSHROOMS
Ingredients:
1 pound fresh asparagus, trimmed
8 ounces fresh mushrooms (button, shiitake and/or crimini), cut in half
3 large cloves fresh garlic, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Butter, melted
Heat oven to 425°F. Arrange asparagus and mushrooms on aluminum
foil-lined 15x10x1-inch jelly-roll pan.
Sprinkle garlic, salt and pepper on top. Drizzle melted butter over
vegetables.
Bake, stirring occasionally, for 15 to 20 minutes or until vegetables
are tender and lightly browned.
Serve immediately.
Yield: 6 servings
Ingredients:
1 pound fresh asparagus, trimmed
8 ounces fresh mushrooms (button, shiitake and/or crimini), cut in half
3 large cloves fresh garlic, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Butter, melted
Heat oven to 425°F. Arrange asparagus and mushrooms on aluminum
foil-lined 15x10x1-inch jelly-roll pan.
Sprinkle garlic, salt and pepper on top. Drizzle melted butter over
vegetables.
Bake, stirring occasionally, for 15 to 20 minutes or until vegetables
are tender and lightly browned.
Serve immediately.
Yield: 6 servings
