An Easy Meatless Side Dish!

Whole Foods Market

Happy Monday folks!

I can't belive this time next week it will be Christmas Eve!  I know many of you may be busy making preparations and grocery lists for your holiday meal.  I plan to keep things simple as I did for Thanksgiving, so the following recipe from BrooklynSupper.net is right up my alley!

Not only does it feature two of my favorite things- asparagus and mushrooms- this method of preparing them couldn't be easier!  This will definitely make an appearance on my plate!



ROASTED MUSHROOMS AND ASPARAGUS

INGREDIENTS

1 lb. mushrooms (crimini are fine, though shitakes would be wonderful), cleaned, stems removed, and thickly sliced

2 bunches fresh asparagus, woody ends broken off and lightly peeled

1 lemon

soy sauce

kosher salt

pepper

olive oil

DIRECTIONS

Preheat oven to 375 degrees. Lightly oil rimmed cookie sheets. Lay out the asparagus on one, and scatter the mushrooms on the other. Sprinkle with kosher salt and pepper, drizzle a bit of olive oil on top and shake. Sprinkle the asparagus with lemon zest, and drizzle 1 or 2 tablespoons of soy sauce onto the mushrooms.

Place both trays into the oven and cook for 20 – 25 minutes or more (depends on how thick the asparagus is), until the asparagus start to brown and the edges of the mushrooms start to crisp (just slightly).

Remove vegetables from the oven and finish each tray with a generous squeeze of lemon juice. Serve immediately.



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