Roasted Asparagus And Mushroom Poutine Food

ROASTED ASPARAGUS AND MUSHROOMS WITH CHILE-LEMON SALT

Steps:

• Preheat the oven to 425 degrees F.
• Toss the mushrooms and asparagus with the oil on a baking sheet and roast, stirring once, until tender and brown in spots, about 15 minutes.
• Meanwhile, grind the chiles in a spice grinder until coarsely ground into flakes. Mix the chiles with the salt and lemon zest in a small bowl.
• Transfer the asparagus and mushrooms to a serving bowl and sprinkle with 1/2 teaspoon of the chile-lemon salt.

BEST EVER ROASTED ASPARAGUS WITH MUSHROOMS

Steps:

• Preheat oven to 375°F.
• Place prepared asparagus spears and mushrooms in a shallow roasting dish.
• Drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Toss with hands to coat thoroughly.
• Roast for 25-30 minutes or until asparagus is crisp-tender.

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS

Steps:

• 1. Heat oven to 425ºF.
• 2. Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
• 3. Gently toss all ingredients in a large bowl until vegetables are coated with oil. Spread evenly on baking sheets.
• 4. Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
• 5. If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

ASPARAGUS WITH MUSHROOMS

Steps:

• In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Put the asparagus on a baking sheet, drizzle on the oil, sprinkle on the salt and pepper and toss. Roast until tender and browning at the edges, about 20 minutes.

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

ROASTED ASPARAGUS WITH MUSHROOMS

Steps:

• Preheat oven to 425*.
• In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
• Spread the vegetables in a single layer.
• Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
• Place vegetables on a serving platter.
• Sprinkle vegetables with vinegar and toss gently to combine.
• Season with additional salt and pepper as desired.
• Serve warm or at room temperature.
• Makes 4 servings.

SAUTéED ASPARAGUS AND MUSHROOMS

Steps:

• Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
• Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS

Steps:

• In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
• Add mushrooms and cook until they start to brown, stirring often.
• Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

ROASTED ASPARAGUS & MUSHROOMS

Steps:

• Heat oven to 425 degrees F.
• Arrange asparagus and mushrooms on aluminum foil-lined 15x10x1-inch jelly roll pan.
• Sprinkle garlic, salt and pepper on top.
• Drizzle melted butter over vegetables.
• Bake, stirring occasionally, for 15-20 minutes or until vegetables are tender and lightly browned.
• Serve immediately.

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS

Steps:

• Heat oven to 425ºF.
• Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
• Gently toss all ingredients in a large bowl until vegetables are coated with oil.
• Spread evenly on baking sheets.
• Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
• If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

ASPARAGUS-MUSHROOM SAUTE

Steps:

• To prepare asparagus, snap off the fibrous end of each spear and slice each diagonally into 2-inch pieces.
• Heat olive oil in a large skillet over medium-high heat until glistening.
• Add all ingredients to skillet; toss to combine.
• Cover skillet and saute for 8-10 minutes, stirring occasionally, until asparagus and mushrooms are tender. (Note: We like our asparagus crisp. If you prefer a more tender texture, cook for an additional 3-5 minutes.).
• Serve immediately.