Roasted Asparagus and Wild Mushrooms

Still flying solo with the husband away on biznass. Unfortunately, since he feeds the cats, I got up and was shocked to see an empty bowl this morning – I forgot to feed them! Luckily they did not starve to death, not that I would have really forgotten to feed them for long.

Anyhoo, I`m deviating from my posts of full meals for this, though you could certainly add a poached egg to the top and a salad and call it dinner. This is pretty simple and fast – only 5 minutes of prep and 30 in the oven and you are done.

What I Used:

1 Lb Asparagus

6-8 oz of Wild Mushrooms – I used Hedgehog Mushrooms, though Shiitake, Chanterelle, or Criminis would work equally well.

4 Cloves Garlic, peeled

Sea Salt, Pepper, Olive oil

What I Did:

Trim the ends off and peel the lower halves of the asparagus. Just peel the asparagus, it will ensure that it is not stringy. Wipe the mushrooms clean. Put it on a sheet pan with the peeled garlic cloves. Season with salt, pepper and drizzle with olive oil.

(I`m clearly out of foil)

Stick in the oven set to 350 for 20 minutes.

Timer is up. Stir the veg and stick back in for another 10, maybe 15 minutes until it is caramelized.

That`s it. Oh, I did decide to poach an egg over it – if you do this and have some truffle salt, add a pinch, the truffle salt is aces on the egg here. I can`t help myself and just do 1 thing.

Plate It.

Eat It.

Bonus – Kitties! See how happy they are?

Mau is flying solo from the other kitties..

Related articles

• Asparagus with Shiitake Mushroom Butter (aminerecipes.com)
• Poached Egg, Mushrooms, Peppers and Navajo Bread (cookinginsens.wordpress.com)

 

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