BackPublished on March 31, 2020
Roasted asparagus and wild mushrooms
Try this classic combination in the spring when asparagus and mushrooms are in season.
Although this recipe calls for morel mushrooms, other flavorful mushrooms will work as well.
Ingredients (Serves 4)
- 1 pound asparagus, cut into 1-inch pieces
- 2 cups morel or other mushrooms, cut into quarters
- 1 teaspoon olive oil
- 2 tablespoons balsamic vinegar
- Zest of one lemon
- 1 teaspoon black pepper
Directions
Combine all ingredients in a glass bowl or large sealable food bag. Toss to coat. Let marinate for 1 to 2 hours in the refrigerator.
Place onto nonstick cookie sheet. Turn broiler to high. Cook for 2 to 3 minutes, turning vegetables over once or until lightly browned.