Prep time
20
Cook time
15
Yield amount
6
Yield units
Servings
Ingredients
1 bunch asparagus (fresh, trimmed)
1⁄2 pound mushrooms (fresh, quartered)
2 rosemary springs (fresh, minced)
2 teaspoons olive oil
salt & pepper (to taste)
Instructions
1. Preheat oven to 450 degrees. Lightly spray a cookie sheet with vegetable cooking spray.
2. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.