Roasted Asparagus and Mushrooms

White round plate from above with green asparagus scattered around in between button mushrooms. It is sprinkled with yellow powder.

Roasted Asparagus and Mushrooms

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.

Course Side Dish

Cuisine Dairy-free, Egg-free, Gluten-free, International, Soy-free, Vegan, Vegetarian

Keyword Asparagus and Mushrooms, Roasted asparagus, Roasted mushrooms

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 110kcal

Author Emese Maczko

Equipment

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

US Customary - Metric

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.

Video

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.

Nutrition