Rethinking Traditional Asparagus
Springtime always makes me eager to get off the couch and enjoy the great outdoors. Our family acquired camping gear a few years back and spent a summer trying out the varied attractions of our state parks.SEE THE RECIPE
Springtime always makes me eager to get off the couch and enjoy the great outdoors. Our family acquired camping gear a few years back and spent a summer trying out the varied attractions of our state parks. We were chased home by thunderstorms, extreme heat, tornado warnings…you get the picture.
The next year, over Memorial Day weekend, we came up with the brilliant idea to pitch the tent in our own backyard. We made s’mores over the fire pit, told ghost stories as the sun set, played flashlight tag and tucked the kids in with their warmest footy pj’s (Minnesota in April is pretty darn cold at night). It was heaven—clean bathrooms mere steps away! That tent became a playhouse for the neighborhood for a few long weeks (the grass has yet to recover). Proof of our favorite campsite…my super-campers in all their glory!
Sometimes just rethinking the traditional use for equipment (or ingredients) can create surprisingly delightful results…
Speaking of traditional ingredients, I love fresh asparagus. Every spring I find endless uses for this versatile vegetable—tossed in omelets or pasta, as a creamy soup, or as a simple side dish. I’m always searching for new ideas. Oven-Roasted Asparagus & Mushrooms is an easy recipe that’s equally tasty served hot or room temperature. If you’re entertaining this spring, consider making this as part of an antipasti platter or alongside some garlicky grilled steaks. Who knows? Maybe it’s time to pull out the tent again as a backyard "restaurant" to serve this delicious dish.
To get started, turn the oven to 425° F and assemble the ingredients (asparagus, mushrooms, onion, garlic, lemon and a new product from Land O Lakes, Butter with Olive Oil & Sea Salt.
Line a jelly-roll pan with aluminum foil. (It’s no secret I hate scrubbing pans).
Trim woody ends off asparagus stems. I grasp both ends of a stalk and bend until it snaps…then cut the rest to that length.
Cut mushrooms into quarters.
Slice ¼ cup red onion.
Thinly slice 3 large cloves of garlic.
Spread the veggies evenly over your prepared pan and drizzle with ¼ C. melted butter. Season with salt & pepper.
Squeeze 1 teaspoon fresh lemon juice over it all and place into the oven. Bake for 15 to 20 minutes until tender and lightly browned.
Whether you serve it hot as a side dish or room temperature as part of an appetizing platter of meat, cheese, dips and crusty bread this recipe promises to deliver a purely positive experience.
For a new twist on traditional asparagus, give Oven Roasted Asparagus & Mushrooms a try, and let me know what you thought by leaving a comment here or on the recipe.
Come back in a few days when Liz will share a tasty bar recipe.
Emily is paid to write for the Land O’Lakes Recipe Buzz® Blog.
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