Roasted Asparagus with Mushrooms and Balsamic
Roasted asparagus with mushrooms gets a big flavor boost from balsamic and butter. It’s quick, simple, and goes with everything from baked pork chops to chicken piccata.
Ingredients
- 1 lb asparagus (trimmed and cut into 4 inch sections)
- 8 ounces mushrooms
- 2 tablespoons olive oil
- salt
- 2 tablespoons butter
- 1 tablespoon fresh thyme
- flaky sea salt
- balsamic vinegar
Instructions
- 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 the oven for 5 minutes.
- Top with flaky sea salt and drizzle with balsamic vinegar.
Barbara's Notes + Tips
- 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.
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 422mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1115IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 3mg
