Shelly's Recipe

ROASTED ASPARAGUS WITH MUSHROOMS

Category: Asparagus

3 tbsp olive oil
2 cloves garlic, minced
1/2 tsp chopped fresh thyme leaves
1 lb medium asparagus, tough ends trimmed
10 oz white mushrooms, stemmed and quartered
1 tbsp lemon juice
1/2 cup shaved Parmesan cheese (Use a vegetable peeler to remove paper-thin shavings from a block of Parmesan.)

Adjust oven rack to upper position and heat oven to 450 degrees. Stir oil, garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper together in large bowl. Spread asparagus across rimmed baking sheet or broiler pan; drizzle with half of garlic mixture and toss to coat. Rearrange asparagus in single layer. Combine mushrooms with remaining garlic mixture and toss to coat. Scatter mushrooms over asparagus.

Roast until asparagus begins to soften and turns bright green with some dark brown edges, about 10 minutes. Drizzle with lemon juice and continue roasting until asparagus is softened and mushrooms are deeply browned, about 5 minutes. Toss vegetables, season with salt and pepper, transfer to platter, and sprinkle with Parmesan. Serve. Serves 4