AN ARRAY OF RECIPES AND TIPS

"IN THE STYLE OF" GRAHAM


3.19.2010

ROASTED ASPARAGUS AND MUSHROOMS


I grew up in an orchard...I loved being able to pick beautiful sweet-smelling apple blossoms in the spring and apples for a quick snack in the autumn when we were out running wild. The field next to us had wild rhubarb for the taking and the field behind us had not-so-wild pot growing that would make the neighbor very upset if we ever touched...if I only knew then what I know now! I loved everything about where I grew up except...the asparagus. The worst evenings were when my mom would send us out to pick wild asparagus for dinner. The problem was my siblings liked asparagus so I could never convince them to come home empty handed.
I despised asparagus until I met my husband (he is a master of the barbecue grill); he makes the most delicious grilled fish and vegetables I can imagine. However, in the winter, when we have 4 feet of snow on top of the grill, I take over and roast vegetables in the oven and guess what one of my favorites is....asparagus!
Roasting vegetables just brings out all the amazing flavor that the vegetables have to offer. You can add whatever seasonings you prefer; my standard is olive oil, salt and pepper but when I need a little more flavor I add soy sauce, teriyaki sauce and oyster sauce....balsamic vinegar would be good too.
This would be great on the side of any meal or added on top of your favorite pasta.

Roasted Asparagus and Mushrooms

1 bunch (12-16 ounces) asparagus
8 ounces mushrooms
2 Tablespoons olive oil
1 Tablespoon soy sauce
1 teaspoon teriyaki sauce
1 teaspoon oyster sauce
salt
pepper

Preheat oven to 400 degrees. Line a baking sheet with tin foil (for easy clean up).
Clean and pat dry the asparagus and mushrooms. Snap the asparagus ends off and discard.
Put the asparagus and mushrooms on the baking sheet. Add olive oil, soy sauce, teriyaki sauce and oyster sauce in a bowl and mix. Then drizzle over the vegetables. Season with salt and pepper.

Roast until asparagus is tender but still crisp, about 10 minutes (give or take a few minutes based on how thick/thin your asparagus is).

PRINTABLE RECIPE

5 comments:

The Domestic Adventurer said...

I agree with you on roasting veggies. I actually cannot think of a single vegetable that I don't like roasted, while there are some that I don't care for if they're prepared in other ways (for instance, red/yellow peppers -- I can only swallow them if they're roasted).

Gloria said...

I love this Tonya, look yummy! I love asparagus

Kim said...

My favorite way to enjoy veggies is roasted and asparagus is one of my favorites! I enjoyed the bit about growing up on an orchard. How nice!

Mary said...

I, too, love roasted vegetables. Your combination of asparagus and mushrooms really sounds terrific. Apple trees here are just beginning to bloom. There is nothing quite so pleasant as the fragrance of the trees when they are in bloom.

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