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Asparagus and mushroom vegetables

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Ingredients for 2 servings:

  • 200 g asparagus, green
  • 4 mushrooms (oyster mushrooms), or mushrooms of your choice
  • 150 g cocktail tomatoes
  • ½ lemon(s), peel into zest
  • 2 tbsp olive oil
  • Fresh herbs, as desired
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

as a side dish

Preheat the oven to 180°C (top/bottom heat). Wash the asparagus and peel the bottom half, then cut into approximately 5 cm long pieces. Clean and slice the mushrooms, and wash and halve the tomatoes. Toss the vegetables in a bowl with the olive oil, lemon zest, and herbs. Season with salt and pepper. Place everything in a large piece of aluminum foil, seal tightly, and place on a baking sheet in the oven. Bake for 25 minutes at 180°C (350°F). Also delicious with pasta or couscous. Serving size refers to side dish portions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Asparagus and mushroom vegetables