Roasted Asparagus & Shiitake Mushrooms |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A great side to roast chicken, these vegetables are also delicious served on a bed of mixed greens and drizzled with a little more oil and vinegar. They are equally good warm or at room temperature. Ingredients:
1 lb fresh asparagus, trimmed and peeled |
1 lb small shiitake mushroom, rinsed,stems removed |
1 tablespoon extra virgin olive oil |
1 teaspoon coarse salt |
1 tablespoon balsamic vinegar |
salt & freshly ground black pepper |
Directions:
1. Preheat the oven to 450 degrees.
2. In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary).
3. Sprinkle with the coarse salt.
4. Spread the vegetables on two cookie sheets so they are not touching.
5. Roast for about 20 to 25 minutes, shaking the pans occasionally so that the vegetables do not stick, until the asparagus is nicely browned and the mushrooms are cooked through.
6. Remove the pans from the oven and arrange the vegetables on individual plates or a serving platter.
7. Drizzle with the balsamic vinegar and season with the salt the pepper to taste.
8. Serve warm or at room temperature.
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