5.0 – 1 reviews • Gluten Free
Ingredients
- 1 pound crimini or large button mushrooms
- 1/4 tablespoon plus 3 tablespoons olive oil
- kosher salt and freshly ground black pepper
- kosher salt and freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1 1/2 pounds asparagus (tough ends snapped off and bottom 1/3 peeled with vegetable peeler)
- 1 1/2 pounds asparagus (tough ends snapped off and bottom 1/3 peeled with vegetable peeler)
Instructions
- Preheat the oven to 450 degrees F. Place mushrooms and 1/4 tablespoon olive oil in a bowl.
- Sprinkle w/ salt and pepper and oregano and toss to distribute oil and seasonings. Turn out into a rimmed baking sheet and set aside.
- Toss asparagus in remaining olive oil. Season with salt and pepper, place asparagus on another baking sheet.
- Place both baking sheets in oven and roast until asparagus is tender (10-15 minutes depending on thickness) and mushrooms are tender and golden (approximately 20 minutes).
- Remove from oven and arrange on platter. Serve hot or at room temperature.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
197 |
| Total Fat |
12 g |
| Saturated Fat |
2 g |
| Carbohydrates |
19 g |
| Dietary Fiber |
9 g |
| Sugar |
9 g |
| Protein |
11 g |
| Cholesterol |
0 mg |
| Sodium |
1087 mg |