Oven-roasted asparagus and mushrooms are the best spring side dish ever. It is easy, quick and delicious. This is a one-pan, no-mess dish that it is suitable for most diets including low-carb, vegan, paleo, keto, dairy-free, and gluten-free.
When spring is finally here, I cannot wait to get my hands on some fresh asparagus. After a long, cold winter it is so refreshing to eat some greens. I am craving not only asparagus, but also to eat fresh spring onions with hummus on toast, or spinach soup, or vegan cabbage lasagna, or a quick pasta or stirfry with fresh veggies. But when asparagus hits the shelves, we are eating them 2-3 times a week as their season is sadly so-so short.
⇒ If you like this recipe, subscribe to get the next recipe right into your inbox. ⇐
How to prepare asparagus before roasting?
The most important thing to know is that you need fresh asparagus for roasting. Full stop. Nothing else will cut it. So, when you see some on the local market or in stores, grab them quickly and eat them in the next 3-4 days.
How to tell if asparagus is bad?
- If the spears are slimy, it means they probably stored them wrong and they started to rot.
- If the stalks are wrinkly, it means they are too dry. I would rather use them for veggie stock.
- If the whole smells bad, then you are better off throwing them in the trash.
How to store asparagus?
Sadly, they won’t hold long in the fridge. Especially if you store them bundled up or within a plastic wrap.
I have a little trick to keep them from drying:
If it is the end of the season or the asparagus are already woody and wrinkly, after preparing them as per the below steps I usually drop them in a pan of cold water. I store them in the water and in the fridge. I found that if I don’t store them in water, then 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.
Preparing 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.
- Ready for roasting!
How to prepare mushrooms before roasting?
We really don’t do much with them. We usually get champignon also known as white bottom mushrooms, which you don’t need to peel. If they are small enough, you don’t even need to cut them into quarters.
⇒ If you like this recipe, subscribe to get the next recipe right into your inbox. ⇐
How to roast asparagus and mushrooms in the oven?
First, line your sheet pan with parchment paper (photo #1). Spread asparagus in a single layer an drizzle with olive oil, salt, pepper, garlic powder, and nutritional yeast (photo #2). Mix mushrooms with olive oil, salt, and pepper. Arrange them in between the asparagus (photo #3).
Roast them in the oven on 220 degrees for 13-15 minutes depending on the size of the mushrooms and the thickness of the asparagus (photo #4). Both the asparagus and the mushrooms should be tender if you pierce them with a fork and lightly brownish.
Top tips to make perfect roasted asparagus and mushrooms:
- We always wash the dirt off the mushrooms.
- If the mushrooms are small enough, you can roast them whole.
- Mushrooms have a lot of moisture, so we recommend using a fan oven. If you don’t have one, open the oven 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.
- If you find any part of the asparagus not worth roasting, you can always use them to make veggie stock.
FAQ and Substitutions
What kind of mushrooms you can roast with asparagus?
Any type of mushroom works. Although we recommend Shitake or Enoki instead of the Champion or White Bottom mushrooms because they are relatively small in size, so ideal to roast them whole.
Can I use white asparagus?
Yes, of course. You need to prepare white asparagus the same way as the green ones. However, they tend to be thicker, so you need to roast them longer around 17-20 minutes on 430 Fahrenheit (220 Celcius degrees).
What sauce to serve with it?
To be honest I like eating them right out of the sheet pan just like that. But if I feel like dipping it in a sauce, I make this super easy vegan hollandaise.
This Roasted Asparagus and Mushrooms recipe is vegan, so meat-free, dairy-free and egg-free. It is also suitable for paleo, low carb, keto, gluten-free, whole30.
This recipe is WFPB-friendly if you omit the olive oil.
⇒ If you like this recipe, subscribe to get the next recipe right into your inbox. ⇐
More recipes
You can browse through our Vegan and Gluten-free Dinner Recipes or our Quick Vegan Meals collection or check out
- Vegan Cabbage Lasagna
- Vegetable Stirfry with Broccoli and Lentils
- Easy Chickpea Curry with Broccoli and Mushrooms
- Fresh Garden Salad Gondolas with Beetroot
- Vegan Spinach Soup
Roasted Asparagus and Mushrooms
Ingredients
- Asparagus 500 g
- Champion or White Bottom Mushrooms 250 g
- 2 Tbsp Olive Oil
- 1 tsp Garlic powder
- 1 Tbsp Nutritional yeast optional
- Salt
- 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. Ready for roasting!
Roasting Asparagus and Mushrooms
- First, line your sheet pan with parchment paper and spread the prepared asparagus in a single layer.
- Drizzle with 1 Tbsp olive oil, 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 in between the asparagus.
- Roast them in the oven on 430 Fahrenheit (220 degrees Celcius) for 10-15 minutes depending on the size of the mushrooms and the thickness of the asparagus. Both the asparagus and the mushrooms should be tender if you pierce them with a fork and lightly brownish.
Notes
- We always wash the dirt off the mushrooms.
- If the mushrooms are small enough, you can roast them whole.
- Mushrooms have a lot of moisture, so we recommend using a fan oven. If you don't have one, open the oven 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.
- If you find any part of the asparagus not worth roasting, you can always use them to make veggie stock.
Video
Nutrition
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.