Spring Asparagus and Wild Mushrooms
A medley of mushrooms and tender asparagus make a delightful side dish.
Servings
4 side-dish servings
Prep Time
20 minutes
Total Time
35 minutes
Ingredients
- 3cups halved cremini, shiitake, and/or button mushrooms
- 2tablespoons white wine
- 2teaspoons snipped fresh tarragon
- 1pound asparagus spears
- 1tablespoon olive oil
- 1/4teaspoon salt
- 1/4teaspoon black pepper
- Snipped fresh tarragon (optional)
Instructions
- In a medium bowl toss together mushrooms, wine and 2 teaspoons tarragon; set aside.
- Snap off and discard woody bases from asparagus. Place asparagus in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
- Roast, uncovered, in a 400ºF oven for 5 minutes. Add mushroom mixture to the pan; toss gently to combine. Return to oven; roast about 10 minutes more or until asparagus is crisp tender. If desired, garnish with additional fresh tarragon.
Nutrition Facts
Per serving (recipe makes 4 side-dish servings)
| Calories | 64kcal |
|---|---|
| Carbohydrate Total | 5g |
| Total Sugars | 2g |
| Fiber | 2g |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 151mg |
| Protein | 4g |
| Potassium | 361mg |
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