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Roasted Asparagus with Mushrooms & Parmesan

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Roasted Asparagus with Mushrooms and Parmesan

Roasted asparagus and mushrooms are deliciously paired. Parmesan adds just enough cheesiness to bring the dish together. It's hard to resist this tasty dish that brings the smell of spring.

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
3 tablespoons olive oil
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4 cloves garlic
finely chopped
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1 teaspoon thyme
fresh, or 1/2 teaspoon dried
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salt and black pepper
to taste
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1 pound asparagus
ends trimmed and washed
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12 ounces mushrooms
button or cremini, halved, or quartered if too big,
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1 tablespoon lemon juice
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cup Parmesan cheese
or shaved
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Ingredients

Amount Measure Ingredient Features
45 ml olive oil
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4 cloves garlic
finely chopped
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5 ml thyme
fresh, or 1/2 teaspoon dried
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1 x salt and black pepper
to taste
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453.6 g asparagus
ends trimmed and washed
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346.8 ml/g mushrooms
button or cremini, halved, or quartered if too big,
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15 ml lemon juice
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158 ml Parmesan cheese
or shaved
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Directions

Preheat the oven to 450℉ (230℃).

In a small bowl, combine the olive oil, garlic, thyme, salt and black pepper to taste.

Place the asparagus on a large baking sheet, drizzle 1 1 /2 tablespoons of garlic-oli mixture over the asparagus.

Toss to evenly coat. Arrange the asparagus to a single layer.

In a medium bowl, toss the mushrooms with remaining garlic-oil mixture until evenly coated.

Spread the mushrooms on top of the asparagus.

Bake in the preheated oven for about 12 minutes.

Remove from the oven and drizzle the lemon juice over the vegetables.

Continue to bake for another 4 minutes or so until mushrooms start to shrivel slightly, and asparagus are fork tender.

Remove from the oven and let cool for a couple of minutes.

Transfer to a serving platter.

Season with more salt and black pepper if needed.

Serve warm with Parmesan.



* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

What do you do with the cheese?

anonymous   

"Serve warm with parmesan"

anonymous

As written this is by no means a "low fat" option when 66% of the calories in the dish come from fat. But if you skip the parm and cut the oil in half it's not too bad.

anonymous

Was there an instruction re adding the parmesan??

anonymous   

"Serve warm with parmesan"

anonymous

Love it!

anonymous

Roasted Asparagus with Mushrooms and Parmesan without Parmesan.

OK, got it.

anonymous   

"Serve warm with parmesan"

anonymous

Wow, these comments. Literacy is dead. I really enjoyed this dish, although I think my asparagus were larger than I thought because they needed a bit longer for cook time. Next time I'll cut each spear in half I think. I also decided to add parm at the step with the lemon juice because I'm a cheese head and it was SO GOOD! Nothing like crispy parm on veggies imo. A bit heavy on oil but, it's veggies, it's still healthier and lower calorie than eating a burger for dinner. Plus i had enough excess in the pan that I think you could cut a bit of it if youre super calorie conscious. Super delicious meal and I feel your oil/seasoning combo will be a staple for roasted veggies of any variety for me now. So good.

anonymous

I have not tried the recipe but was concerned that the mushrooms and asparagus would cook at the same rate as mushrooms generally take less cooking than asparagus. Also, I would want to bind the parmesan to the mixture by mixing it in the pan to give it maximum flavor.

 

 

Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 20266% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 259mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 20g
Vitamin A 19% Vitamin C 19%
Calcium 23% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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