If you like asparagus, give this easy recipe a try. It’s a great side to any italian (or any grilled) meal. You can also adjust this to add any kinds of herbs or seasonings you like or have on hand. I provide measurements but the basic idea is to lightly coat all the veggies in just enough oil that it doesn’t pool in your pan, season as much as you like (a little salt is important for flavor), and enjoy it. While not included in this recipe, minced garlic is an excellent addition to this recipe.

NOTE

For fresh asparagus, you want to snap the bottom of the asparagus off. Why snap? Well, the bottom is typically tough and something that while you could eat, isn’t pleasant to eat. An easy way to make sure you remove only the part of the bottom that needs to be, is to snap it off. If it snaps, that’s edible but if it bends or resists snapping, just move higher up on the asparagus stalk and try again until it snaps off cleanly. What you should have left is great for eating.

Ingredients

  • 2 bunches of fresh asparagus, ends snapped
  • ½ a pound of fresh mushrooms, quartered
  • 2 tsp. olive oil
  • 2 tsp. italian seasoning
  • salt & pepper to taste

Directions

  1. Preheat oven to 450.
  2. Place the asparagus and mushrooms onto a baking dish (preferably one with sides)
  3. Drizzle with the olive oil, then season with all the spices.
  4. When you have a good coating, spread them out evenly on the pan and pop it into the oven for 15min or until the asparagus is tender.
  5. Enjoy.