Posted by: scootrah | June 6, 2016

My new way to enjoy Asparagus

Asparagus is one of those vegetables I didn’t like until I was an adult. Growing up in eastern Washington there was always a lot of fresh, local asparagus in the spring, but the general idea of cooking it at the time was that it was boiled for 20 minutes until it was a greeny-gray, mushy, stringy thing with not much life left to it and a horrible flavor. Maybe that’s why there were always ladles of gloppy hollandaise sauce being poured over it to disguise the unappetizing taste. Fortunately somebody figured out it looked AND tasted better with less cooking that kept flavor, nutrients and bright green color alive.

Fresh, fast and delicious!

Fresh, fast and delicious!

Spring is the season for asparagus and it’s still plentiful at farmer’s markets and in the grocery store, and this quick side dish for lunch or dinner will please a lot of palettes. A wonderful side dish for a lot of different meats, my current favorites to serve it with are pan-seared pork chops or pan-roasted chicken. The fact that it’s vegetarian/vegan friendly makes it great for a gathering with different dietary restrictions to accommodate, and the recipe can be easily increased. Actually, this is one of those things I don’t really even consider to be a recipe because the amounts of the ingredients are so easily adjusted to your tastes. But here’s the basic way to create it and you can play around with it until you get the version down that you like.

Roasted asparagus and mushrooms with rosemary

  • 1.5 lbs asparagus – washed, dried and ends trimmed
  • .5 lbs white or Crimini mushrooms – cleaned and quartered
  • 2 Tblsp olive oil
  • 2 Tblsp chopped fresh rosemary
  • salt and pepper
  • 2-3 Tblsp shredded parmesan cheese (omit for vegan option)
  1. Heat oven to 400 degrees.
  2. Toss the asparagus, mushrooms, olive oil, and rosemary together. Transfer to a rimmed baking sheet and season with salt and pepper.
  3. Roast for 15-20 minutes, stirring once, until asparagus is done and mushrooms have softened and browned slightly.
  4. Stir again and sprinkle with parmesan cheese and garnish with a little additional rosemary if desired before serving.

Serves 4-6



  1. I’m usually an asparagus purest, just roasted with a bit of olive oil and salt…but I love the addition of mushrooms! A must try


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