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asparagus and wild mushrooms recipe

Written on Monday, October 17, 2016 | 5:31:00 PM




makes: 4 servings (5 asparagus spears and 1⁄3 cup mushrooms each)

prep: 20 minutes     roast: 15 minutes

Ingredients : 
- 3 cups halved cremini, stemmed shiitake, and/or button mushrooms
- 2 tablespoons white wine
- 2 teaspoons snipped fresh tarragon
- 1 pound fresh asparagus spears
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Snipped fresh tarragon (optional)

Preparation Method :
1) Preheat oven to 400°F. In a medium bowl toss together mushrooms, wine, and 2 teaspoons tarragon; set aside.

2) Snap off and discard woody bases from asparagus. Place asparagus in a 15×10×1-inch baking pan. Drizzle with oil and sprinkle with the salt and pepper. Toss to coat.

3) Roast, uncovered, 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.

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