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Ingredients - makes 4 to 6 servings
1 lb mushrooms, washed, dried, and cut in half
1 lb. asparagus, cut in diagonal
1 inch pieces
2 tbsp olive oil
¼ tsp of garlic powder
¼ tsp of pepper
¼ tsp of onion powder
salt & fresh ground black pepper to taste
Instructions
Preheat oven to 400 F.
Rinse mushrooms with cold water or wipe clean, then dry with paper towels. Cut mushrooms in half (or fourths if they're really large.)
Snap one piece of asparagus to see where the woody part starts, then cut all the asparagus to that length. Cut asparagus on the diagonal into 1-inch pieces.
Put asparagus and mushrooms in plastic bowl and drizzle with olive oil, then sprinkle with seasoning and pepper. Stir so all vegetables are evenly coated with olive oil and spices.
Place vegetables on roasting pan in a single layer. Place pan in preheated oven and roast vegetables, stirring once or twice, until asparagus and mushrooms are slightly softened and starting to brown, less than 20 minutes total cooking time.
Serve immediately.
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