ROASTED ASPARAGUS AND MUSHROOMS

By arserrano

Ingredients

• 1 pound fresh asparagus, trimmed
• 8 ounces fresh mushrooms (button, shiitake and/or crimini), cut in half
• 3 large cloves fresh garlic, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons Land O Lakes® Butter, melted
• Heat oven to 425°F. Arrange asparagus and mushrooms on aluminum foil-lined 15x10x1-inch jelly-roll pan. Sprinkle garlic, salt and pepper on top. Drizzle melted butter over vegetables.
• Bake, stirring occasionally, for 15 to 20 minutes or until vegetables are tender and lightly browned. Serve immediately.

Preparation

Step 1

Heat oven to 425°F. Arrange asparagus and mushrooms on aluminum foil-lined 15x10x1-inch jelly-roll pan. Sprinkle garlic, salt and pepper on top. Drizzle melted butter over vegetables.

Bake, stirring occasionally, for 15 to 20 minutes or until vegetables are tender and lightly browned. Serve immediately.