Roasted Asparagus and Mushrooms with Chile-Lemon Salt

By grammadot

Ingredients

• 1 pound cremini (baby bella) mushrooms, halved or quartered if large
• 1 bunch asparagus, trimmed and cut into 1-inch lengths
• 3 tablespoons extra-virgin olive oil
• 2 dried arbol chiles, stemmed
• 1 tablespoon kosher salt
• 1 teaspoon finely grated lemon zest

Preparation

Step 1

Preheat the oven to 425 degrees F.

Toss the mushrooms and asparagus with the oil on a baking sheet and roast, stirring once, until tender and brown in spots, about 15 minutes.

Meanwhile, grind the chiles in a spice grinder until coarsely ground into flakes. Mix the chiles with the salt and lemon zest in a small bowl.

Transfer the asparagus and mushrooms to a serving bowl and sprinkle with 1/2 teaspoon of the chile-lemon salt.