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Roasted Asparagus and Mushrooms
...in your mind.
Roasted Asparagus and Mushrooms

Roasted Asparagus and Mushrooms

Serves 4 - This is a piece of cake to make, so to speak. In a hurry you may want to just have the asparagus by themselves-they’re so great.

Ingredients

  • 1 lb medium asparagus with tough ends cut off
  • 2 tsp olive oil
  • 1 tablespoon butter
  • 1 teaspoon minced fresh garlic
  • 1 lb shiitake mushrooms, cleaned and stems removed
  • 2 tablespoons dry vermouth
  • 2 tablespoons soy sauce
  • Kosher salt and fresh ground pepper

Directions

  1. Heat oven to 450
  2. Drizzle asparagus with olive oil, season well with Kosher salt and fresh ground pepper and place on baking sheet
  3. Roast until just tender, about 10 minutes
  4. While that’s cooking, heat 1 tablespoon oil in a wok or heavy saute pan over medium high heat, stir in the garlic
  5. Saute until just fragrant, about a minute and add mushrooms
  6. Saute shrooms until soft about 5 minutes
  7. Add the vermouth (off the heat - you don’t want a flare up) stir until evaporated then add soy
  8. Add in butter at the last minute and serve the whole mushroom mixture on top of the asparagus
Roasted Asparagus and Mushrooms

Roasted Asparagus and Mushrooms

Serves 4 - This is a piece of cake to make, so to speak. In a hurry you may want to just have the asparagus by themselves-they’re so great.

Ingredients

  • 1 lb medium asparagus with tough ends cut off
  • 2 tsp olive oil
  • 1 tablespoon butter
  • 1 teaspoon minced fresh garlic
  • 1 lb shiitake mushrooms, cleaned and stems removed
  • 2 tablespoons dry vermouth
  • 2 tablespoons soy sauce
  • Kosher salt and fresh ground pepper

Directions

  1. Heat oven to 450
  2. Drizzle asparagus with olive oil, season well with Kosher salt and fresh ground pepper and place on baking sheet
  3. Roast until just tender, about 10 minutes
  4. While that’s cooking, heat 1 tablespoon oil in a wok or heavy saute pan over medium high heat, stir in the garlic
  5. Saute until just fragrant, about a minute and add mushrooms
  6. Saute shrooms until soft about 5 minutes
  7. Add the vermouth (off the heat - you don’t want a flare up) stir until evaporated then add soy
  8. Add in butter at the last minute and serve the whole mushroom mixture on top of the asparagus