This roasted asparagus and mushrooms recipe is the ultimate spring side dish. It is full of flavor, easy to make, and can be done in just 20 minutes. The best part is that it is perfectly roasted to bring out the natural flavors of the vegetables.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!
For the best roasted asparagus, don’t forget to trim the woody ends. And remember a splash of lemon juice or a sprinkle of Parmesan cheese goes a long way.
There is just nothing like some delicious vegetables. If you are looking for more easy and tasty recipes, you should try my sauteed mushrooms in soy sauce glaze, sheet pan fajita veggies, and pesto vegetables.
Jump to:
❤️ Why you’ll love it
I am absolutely in love with this roasted asparagus and mushrooms recipe for so many reasons. It is simple, packed with flavor, and brings out the natural flavors of the vegetables. The best part is that it is customizable and versatile.
Preparing the asparagus before roasting is a crucial step. This ensures that your asparagus cooks evenly and has a great texture. I love how the asparagus and mushrooms are roasted together. This not only saves time but also allows the flavors to meld, resulting in a truly delicious dish.
The roasting technique used in this recipe is the best I have come across. It is quick and guarantees that the vegetables are tender and brownish, which is a sign that their flavors have developed.
Subscribe to our newsletters and download it right now.
🧾 Key ingredients
With just a handful of simple ingredients, you can create a delicious side dish. So, gather your ingredients and get ready to enjoy the delicious taste of roasted asparagus and mushrooms in 20 minutes!
Asparagus is the star of this dish, and for a good reason. It has a unique, grassy flavor that is brought out even more when roasted. The thin, tender spears and the crunchy, slightly sweet tips make this dish truly delicious.
Button mushrooms are the perfect companion to asparagus in this recipe. They have a meaty texture and a mild, earthy flavor that pairs well with the asparagus. When roasted, they become tender and juicy, adding a wonderful depth to the dish.
Garlic powder adds a subtle yet delicious garlicky flavor to the dish. It complements the earthiness of the asparagus and mushrooms beautifully.
Nutritional yeast is a vegan substitute for Parmesan cheese in this recipe. It adds a cheesy, umami flavor that enhances the overall depth of the dish.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this delicious roasted asparagus and mushrooms recipe, the most crucial piece of equipment you will need is a good quality baking sheet. I cannot stress enough how important it is to use a reliable baking sheet that heats evenly and can withstand high temperatures.
👩🍳 Instructions
Preparing the ingredients
Step 1
Rinse and snap the asparagus to remove the woody and hard parts. The asparagus will naturally break where it becomes tough, so you can’t really snap them at the wrong place. Discard the bottom parts of the asparagus or save them for making vegetable stock.
Step 2
If the ends of the asparagus are still thick after snapping, use a vegetable peeler to peel the bottom inch or two.
Making the roasted asparagus and mushrooms
Step 1
Line a baking sheet with parchment paper and spread the prepared asparagus in a single layer. Drizzle 1 tablespoon of olive oil over the asparagus and season them with salt, pepper, garlic powder, and nutritional yeast.
Step 2
In a separate bowl, wash the mushrooms and toss them with 1 tablespoon of olive oil, salt, and pepper.
Step 3
Arrange the mushrooms on the same baking sheet as the asparagus.
Step 4
Roast the vegetables in the oven at 425 degrees Fahrenheit for 13-15 minutes. The vegetables should be tender when pierced with a fork and lightly brownish.
💡 Expert tip
The key to this recipe is to ensure your asparagus and mushrooms are spread out in a single layer on the baking sheet. This allows them to roast evenly and develop a delicious, slightly crispy texture. Do not overcrowd the pan – use two if necessary – for the best results.
🔄 Variations
Try adding balsamic vinegar to bring a tangy twist to this recipe. drizzle it over the asparagus and mushrooms 5 minutes before the roasting is done. This will add a tangy flavor that pairs beautifully with the earthy mushrooms and fresh asparagus.
You can also experiment with different types of mushrooms. I usually use button mushrooms because they are easy to find, but shiitake or cremini mushrooms would also work well. They have a more robust flavor that can add an extra dimension to the dish.
Another great idea is to experiment with the spices. Try adding some ginger powder or nutmeg to bring out the flavors even more, or add your favorite spice blend to this dish for a flavor-packed vegetable dish.
🥣 Serving ideas
This roasted asparagus and mushrooms recipe is so versatile and can be served in many ways. It is a perfect side dish to many main courses.
For example, it pairs excellently with a hearty vegan meatball and spaghetti dish. Try it with vegan marinara sauce and your choice of vegan meatballs – whether they are made from eggplant, mushrooms, or tofu.
In addition, this dish can be a wonderful side to a veggie burger. Consider serving it with a beet burger, a tofu burger, or a TVP burger. The earthy flavors of the asparagus and mushrooms complement the rich, hearty flavors of the burgers, making for a satisfying meal.
If you prefer a lighter meal, this dish can be served alongside a creamy vegan soup. A vegan corn chowder or a roasted broccoli sweet potato soup would be a great match. The creamy texture of the soup contrasts the crispy asparagus and mushrooms, and the flavors of all the dishes will come together for a delicious and satisfying meal.
And if you are looking for a delicious and healthy side dish, this asparagus and mushrooms recipe can be served with a variety of dipping sauces. A vegan hollandaise sauce, a vegan bechamel sauce, or a vegan cashew alfredo sauce would all be excellent choices.
❄️ Storing tips
Unfortunately, raw asparagus doesn’t last long in the fridge, especially if it’s bundled up or wrapped in plastic. Plus, the longer you keep them, the more they dry out, and you end up having to throw away a larger portion.
But there’s a trick to prevent that to be able to store it. I rinse them and put them in a bowl of cold water in the fridge. This stops them from drying out, but you need to use them within 2 days at most, or they’ll become slimy.
You can store roasted asparagus and mushrooms in an airtight container in the fridge for 3-4 days. However, freezing them isn’t recommended.
When you are ready to enjoy it again, you can reheat it easily. I recommend reheating it in a skillet on the stovetop. Add a bit of olive oil to the pan and heat it over medium heat. Then, add the asparagus and mushrooms to the pan, stirring occasionally, until they are heated through.
🤔 FAQs
When asparagus goes bad, it loses its firmness and becomes soft and wrinkled. The tips may also turn dark and mushy. If you notice any of these signs, it is best to discard the asparagus.
Yes, you can. White asparagus has a milder flavor compared to green asparagus and may take a little longer to roast and they will need to be peeled from the tip to the bottom. Make sure to adjust the roasting time accordingly, since it will increase t0 17-20 minutes on 425 degrees F.
I have used button mushrooms in this recipe since they are the easiest and most affordable. However, any type of mushroom can be roasted with asparagus, including shiitake mushrooms, enoki mushrooms, or even oyster mushrooms.
The snapping point of asparagus is where the stalk becomes tender and the woody part is removed. You can snap asparagus by holding it at both ends and bending it until it breaks. It will naturally break at the right point.
If your asparagus spears are of different thicknesses, you can adjust the roasting time. Thicker asparagus will take longer to roast, while thinner ones will roast more quickly. Always remember to adjust the roasting time based on the thickness of the asparagus.
More roasted vegetable side dish recipes
You can browse through our vegan sides or check out
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐
Roasted Asparagus and Mushrooms
Ingredients
- 17 oz Asparagus
- 9 oz Button mushrooms
- 2 Tbsp Olive Oil
- 1 tsp Garlic powder
- 1 Tbsp Nutritional yeast or Parmesan cheese
- ½ tsp Salt
- ⅛ tsp Pepper
Instructions
Prepare asparagus before roasting
- Rinse them.
- Snap them. Where they break, they break. You can’t really snap them at the wrong place. They break where the asparagus gets woody and hard. Discard the bottom or use them in veggie stock.
- Peel the ends if needed. If the end of the asparagus is still thick after snapping, you can peel the bottom inch or two with a vegetable peeler.
Roasting asparagus and mushrooms
- Line your baking sheet with parchment paper and spread the prepared asparagus in a single layer.
- Drizzle with 1 Tbsp olive oil and sprinkle them with salt, pepper, garlic powder, and nutritional yeast.
- Wash and mix mushrooms with 1 Tbsp olive oil, salt, and pepper in a separate bowl and arrange them between the asparagus.
- Roast them in the oven at 425 Fahrenheit (ca. 218 °C) for 13-15 minutes, depending on the size of the mushrooms and the thickness of the asparagus spears. The asparagus and the mushrooms should be tender if you pierce them with a fork and lightly brownish.
Notes
- Mushrooms have a lot of moisture, so we recommend using a fan oven. If you don’t have one, open the oven from time to time or place a wooden spatula behind the door to keep it slightly open for the entire time. This way, the moisture that turns into steam will leave the oven and the asparagus will roast and not cook.
- I have a little trick to keep them from drying: If it is the end of the season or the asparagus is already woody and wrinkly, after preparing them as per instructions, I usually drop them in a bowl of cold water. I store them in the water and in the fridge. If I don’t store them in water, they snap closer to the spear, so I lose a larger portion of the stalk. In this way, the drying stops, but you have to use them within 2 days tops.
irene
i have never thought of roasting mushrooms, this i must try! thank you for sharing.
My Pure Plants
Be sure to let us know how you like it.
Maggie-beth Rees
I love you guys! You are so creative and the narrative is fun to read – you have a gentle humor and an obvious zest for life. I have made roasted asparagus for years – just the same as you do here, but never thought to add in the mushrooms, which I love. I also have a new convection (aka “fan”) oven, so that’s lucky. I am also tremendously jazzed by your idea of cabbage lasagna. I’m not anti-pasta, but it seems to me that unless the cook is too skimpy with the other ingredients, the pasta doesn’t really stand out anyway, so why not use something healthier like cabbage? Besides, I adore cabbage, so I’m definitely trying out your cabbage lasagna recipe. Thanks so much for your lovely blog. Maggie-beth
My Pure Plants
Thanks for your kind words. We are so glad you like our recipes. You will absolutely love cabbage lasagna. Let us know how it turns out.
Bernadette
Looks good, but sadly not actually suitable for all diets. Many people are oil free and yeast free.
My Pure Plants
Fair enough. I changed it to most diets.