Thursday, March 14, 2013

Roasted White Asparagus, Mushrooms & Shallots

1 lb white asparagus
One 8-ounce package of mushrooms, halved
2 shallots, sliced
Olive oil
Juice of half a lemon
1 T garlic powder
1 stick of butter, sliced
Salt & pepper to taste

Preheat the oven to 375 degrees.  Trim the ends off of the asparagus.  Lay the asparagus, mushrooms and shallots on a sheet pan.  Drizzle some olive oil over it, sprinkle on the garlic powder, and season with salt and pepper.  Using your hands, mix them around and put them back in a single layer.  Lay the butter slices all around.  Roast for 20-30 minutes, (depending on the thickness of the asparagus) stirring once, until the asparagus is fork tender.  Squeeze the lemon juice over the top.

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