Roasted Asparagus and Mushrooms

4.2
(5)
6 Reviews

Roasted asparagus and hen-of-the-woods mushrooms go with any Easter dish, from glazed ham to a spring quiche. The vegetables roast first in olive oil then finish in butter for an extra dimension of flavor and a nice sheen. A drizzle of syrupy aged balsamic balances the earthiness of the mushrooms and slight char on the asparagus.    Slideshow: More Asparagus Recipes 

By
Sarah Grueneberg
Sarah Grueneberg
Sarah Jayne Grueneberg is the chef/partner of Monteverde Restaurant & Pastificio in Chicago, critically acclaimed for inspired Italian cuisine and handmade pasta. The author of Listen to Your Vegetables gained national recognition as a finalist on Bravo’s Top Chef season 9 and with appearances on Iron Chef Gauntlet and Beat Bobby Flay.
Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Roasted Asparagus and Mushrooms
Photo: Eva Kolenko
Active Time:
20 mins
Total Time:
40 mins
Yield:
8
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound asparagus, trimmed and halved crosswise

  • 1 pound hen-of-the-woods or oyster mushrooms, or 8 ounces morel mushrooms

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon kosher salt

  • 2 tablespoons unsalted butter

  • 1 tablespoon fresh thyme leaves

  • 1 cup loosely packed watercress or arugula (about 1/4 ounce)

  • Flaky sea salt (preferably Maldon)

  • Aged balsamic vinegar (preferably San Giacomo Essenza Balsamic), for drizzling

Directions

  1. Preheat oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil. Arrange asparagus and mushrooms in an even layer on prepared baking sheet. Drizzle with olive oil, sprinkle with kosher salt, and toss to coat. Roast in preheated oven, stirring occasionally, until charred and tender, about 15 minutes. Add butter and thyme leaves. Once butter is melted, toss vegetables to coat, and roast until glazed, about 5 minutes.

  2. Arrange roasted vegetables on a platter, top with watercress, and season with flaky sea salt to taste. Drizzle with balsamic vinegar.

Originally appeared: April 2018

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