BEST EVER ROASTED ASPARAGUS WITH MUSHROOMS
This is an easy dish I literally threw together for dinner one night. It's deliciously simple! I have indicated this recipe serves 2-4 people. That is because DH and I really enjoy asparagus and prefer large portions of the vegetable. Please feel free to decrease your portion size to serve more people if desired.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Place prepared asparagus spears and mushrooms in a shallow roasting dish.
- Drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Toss with hands to coat thoroughly.
- Roast for 25-30 minutes or until asparagus is crisp-tender.
BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS
Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.
Provided by akgrown
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
- Add mushrooms and cook until they start to brown, stirring often.
- Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.
Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2
ROASTED ASPARAGUS AND MUSHROOMS
I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??
Provided by leo67
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
- 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.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g
ROASTED ASPARAGUS, MUSHROOMS AND ONIONS
One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 30m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 425ºF.
- 2. Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
- 3. Gently toss all ingredients in a large bowl until vegetables are coated with oil. Spread evenly on baking sheets.
- 4. Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
- 5. If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.
ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER
Out of thyme? No worries, the beauty of this dish is in its versatility. Try using another herb instead. -Sarah Reid, Oshawa, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS-MUSHROOM SAUTé WITH CREAM
This combination of oyster mushrooms and asparagus hits the spring vegetable sweet spot. Raleigh, NC chef Ashley Christensen adds cream and finishes with porcini butter, a flavorful compound butter you should make in advance. It's an optional addition, but its earthy punch makes this dish a knockout.
Provided by Ashley Christensen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat until shimmering. Add mushrooms to the pan in an even layer. Sear, stirring a few times, until the moisture from the mushrooms has evaporated and the edges begin to crisp, 1-2 minutes. (If the pan seems dry as the mushrooms cook, add remaining ½ tablespoon oil.) Add the shallots and thyme; stir to coat and cook, 1 minute. Add asparagus and a pinch of salt, and continue cooking until the asparagus are bright green and slightly soft, 1-2 minutes depending on asparagus size.
- Add sherry and swirl the pan until the liquid has reduced by ¾. Add heavy cream and let it reduce until it has thickened slightly, 2 minutes. Stir in one tablespoon of butter and one tablespoon of porcini butter, and continue sautéing until the sauce coats the vegetables, 1 more minute. Turn off heat. Taste and adjust seasoning with salt if necessary, and finish with lemon juice. Serve immediately. Porcini Butter: In a small saucepan combine mushrooms with just enough water to cover them. Bring to a boil; reduce to a simmer and cook on low heat for 45 minutes. Mushrooms should be soft, with a bit of liquid in the pan. Purée mushrooms and remaining liquid with butter until smooth. Transfer to a lidded container and refrigerate until ready to use. Porcini butter can be stored in the refrigerator up to 2 weeks and in the freezer up to 3 months.
ASPARAGUS, MUSHROOM AND TOMATO BAKE WITH SEASONED CHEESE SAUCE
Low carb and oh so good! Inspired by Gary Rhodes cheese sauce which I made in one of his recipes. The seasoning in the cheese sauce gives this dish a very unique flavor. This is a wonderful spring dish. If you are an asparagus lover as myself I hope you give it a try.
Provided by Summerwine
Categories Cheese
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 F degrees. Cover a baking pan or cookie sheet with foil (for easy cleanup).
- Drizzle the olive oil over the mushrooms and asparagus and gently toss to coat them.
- Put the mushrooms in the center of the pan; arrange the asparagus on both sides of the mushrooms with tips pointing in both directions on both sides of the mushrooms; reserve the tomatoes at this point.
- Bake the mushrooms and asparagus in the oven for about 15-20 minutes.
- Scatter the tomatoes over top of asparagus; drizzling a touch of olive oil over the top of the tomatoes.
- Sprinkle a touch of sea salt over top of tomatoes and asparagus and bake for approximately another 10 minutes. Make sure to check your asparagus and mushrooms to desired tenderness.
- For the sauce:
- Pour the milk into a medium sized saucepan.
- Make an 'ornament' with the onion, bay leaf and clove by using the clove to pierce the bay leaf and then poke the bay leaf into the onion; add your 'ornament' to the milk in the saucepan.
- Warm the milk gently over low heat, to infuse the flavors, until it just begins to boil; cover and let rest for about 15 minutes or so while you follow the next step.
- In another medium saucepan melt the butter over low heat; mix in the flour and cook for a couple of minutes stirring constantly.
- Add the milk to the butter/flour mixture 1/2 cup at a time; cook and stir until all the milk has been added.
- For a stronger flavor in your sauce you can add the onion from the milk mixture at this point.
- Cook over low heat until thick, about 20-25 minutes; stirring occasionally so it doesn't burn on the bottom.
- Once the sauce has thickened remove the onion, and add salt and pepper to taste; leaving the sauce over very low heat.
- Stir in the cream (if using) to give a silky texture to the sauce. You don't have to use it all depending on the thickness of your sauce; keeping in mind the cheese will also thicken the sauce further.
- Add the mustard and cheese to the sauce until the cheese is melted; BE VERY CAREFUL NOT TO LET BOIL!. The cheese will separate and it will not look appealing.
- Drizzle the Cheese Sauce over top of the baked vegetables and serve.
Nutrition Facts : Calories 568.8, Fat 34.5, SaturatedFat 21.4, Cholesterol 108.8, Sodium 558.5, Carbohydrate 39.4, Fiber 8.6, Sugar 11.1, Protein 32
ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE
Categories Mushroom Vegetable Side Roast Sauté Vegetarian Quick & Easy Asparagus White Wine Spring Healthy Tarragon Shallot Parsley Bon Appétit
Yield Makes 4 (first-course) servings
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
- Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
- Divide asparagus among 4 plates. Top each serving with mushrooms.
ROASTED ASPARAGUS, MUSHROOMS AND ONIONS
One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.
Provided by lazyme
Categories Onions
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
- Gently toss all ingredients in a large bowl until vegetables are coated with oil.
- Spread evenly on baking sheets.
- Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
- If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.
ROASTED ASPARAGUS WITH MUSHROOMS
Make and share this Roasted Asparagus with Mushrooms recipe from Food.com.
Provided by Bev I Am
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425*.
- In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
- Spread the vegetables in a single layer.
- Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
- Place vegetables on a serving platter.
- Sprinkle vegetables with vinegar and toss gently to combine.
- Season with additional salt and pepper as desired.
- Serve warm or at room temperature.
- Makes 4 servings.
Nutrition Facts : Calories 105.7, Fat 7.3, SaturatedFat 1, Sodium 23.4, Carbohydrate 8.1, Fiber 3.4, Sugar 3.4, Protein 5.2
ROASTED ASPARAGUS, ONIONS AND MUSHROOMS
Make and share this Roasted Asparagus, Onions and Mushrooms recipe from Food.com.
Provided by lucyinthesky53
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Line a 10 x 15 inch rimmed baking sheet with foil.
- Place vegetables in pan and sprinkle with olive oil and toss until covered evenly.
- Sprinkle with salt, pepper and garlic powder.
- Roast 10 minutes, stir, sprinkle with parmesan cheese and roast an additional 10 to 15 minutes until vegetables are slightly charred and tender.
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SAUTéED WILD MUSHROOMS AND ROASTED ASPARAGUS
From onceuponachef.com
Cuisine AmericanTotal Time 30 minsCategory RecipesCalories 143 per serving
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil for easy clean-up. Arrange the asparagus spears in a single layer on the baking sheet. Drizzle with the olive oil and sprinkle with 1/4 salt and 1/4 teaspoon pepper; turn to coat evenly. Roast until lightly browned and tender-crisp, 10 to 15 minutes, depending on the thickness of the spears. Let cool slightly, then transfer to a cutting board and cut the spears into thirds. Set aside.
- Melt the butter in a large sauté pan over medium-high heat. Add the shallots and cook until softened but not browned, 1 to 2 minutes. Add the garlic and wild mushrooms and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Season with 1/2 teaspoon salt and a few grinds of black pepper. Add the wine, and cook until absorbed by the mushrooms. Stir in the cut asparagus, thyme, and parsley. Transfer to a platter and serve.
- Note: I buy my wild mushrooms already trimmed and cut. If you're buying them whole, you'll need about 1 pound.
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