Balsamic roasted asparagus and mushrooms is a great way to enjoy fresh produce. Roasting brings out so much flavor and it’s quick and EASY. You’ll love this combination.
I don’t know about you, but I struggle with finding a simple, not boring vegetable to add to baked pork chops or lemon chicken or whatever I’m fixing or picking up for dinner. Half the time, I just throw frozen broccoli in the microwave.
We love asparagus which I normally just drizzle with olive oil and roast in the oven. But try throwing some mushrooms in and roasting them together, you’ll get an amazing combination of flavors.
Drizzle with a little butter, of course, and some fresh herbs and you have transformed a boring dinner into one that is much more interesting. Any type of fresh mushrooms will work.
Why You’ll Love Balsamic Asparagus and Mushrooms
- Super simple side dish
- It goes with almost any meal
- It can be on the table in 20 minutes
- You can always find fresh asparagus in the grocery
Roasted Balsamic Asparagus Ingredients
- Asparagus – bright green without any shriveling
- Variety of mushrooms – you can use all one kind but this would be a good recipe to try different versions
- Fresh thyme
- Balsamic vinegar, olive oil, butter, sea salt
How To Make Roasted Asparagus and Mushrooms
Start with a hot oven, 450º.
Place the mushrooms and asparagus on a baking sheet and drizzle with olive oil and salt. Toss to coat.
Roast for about 15 minutes until charred and tender. Pour melted butter and thyme over the veggies and place them back in the oven for 5 minutes.
Top with flaky sea salt and drizzle with balsamic vinegar.
So if you’re having one of those nights when you can’t come up with something to make for dinner, grab some asparagus and an assortment of mushrooms and enjoy.
How to serve Roasted Asparagus and Mushrooms
What’s nice about asparagus is that it goes with anything. While it’s a Spring vegetable, you can find it all year round and roasting brings out the flavor. Try serving it with any chicken dish like chicken piccata, or chicken with mozzarella.
For a quick dinner, add a pan of this to the oven while you’re baking salmon, it’s our favorite Monday night dinner.
Asparagus and Mushroom Recipe Storage
Roasted asparagus is best eaten the same day it’s cooked, it will get soft when reheated. However, you can store it in the refrigerator for 2-3 days. To reheat, you will get the best results by placing it in a single layer on a cookie sheet and baking at 350º for about 5 minutes.
Roasted Asparagus with Balsamic FAQ
This actually throws away a significant portion of the stalk that is edible. If you find they are very dry and fibrous, just trim the rough ends.
For most asparagus that is purchased from a grocery store, you can just rinse it. If you have purchased it from a farmers market, you might want to soak it in a bowl of cold water to remove any debris that can be caught in the tips.
While you can find fresh asparagus in the grocery all year long, its peak season is in the Spring from about February through June. This vegetable is a perennial which means it comes back every year without needing to be replanted.
You do not need to peel asparagus before roasting. Simply trim off the bottom woody portion of each stock.
You should rinse asparagus before roasting it. Simply running it under cold water should remove any dirt in the tips, if not, you can soak it in a bowl of cold water.
More dinner sides
Roasted Asparagus and Mushrooms
- 1 lb asparagus trimmed and cut into 4 inch sections
- 8 ounces mushrooms variety of mushrooms
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon fresh thyme
- flaky sea salt
- balsamic vinegar
- Preheat oven 450º. Line a rimmed baking sheet with foil or parchment paper.
- Place mushrooms and asparagus on baking sheet and drizzle with olive oil and salt. Toss to coat. Roast for about 15 minutes until charred and tender.
- Pour melted butter and thyme over asparagus and mushrooms and place back in oven for 5 minutes.
- Top with flaky sea salt and drizzle with balsamic vinegar.
Barbara’s Tips + Notes
- You can leave off the balsamic vinegar and still have a wonderful side dish.
- If you like super crispy asparagus, increase the roasting time.
- Remove the rough ends of the asparagus before roasting.
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