Oven-Roasted Asparagus & Mushrooms

Oven-Roasted Asparagus & Mushrooms
74
7 Reviews
These roasted vegetables make are the perfect side dish for chicken, beef or pork.
10 min
Prep Time
30 min
Total Time
4 servings

Ingredients

1 pound
asparagus, trimmed
1 (8-ounce) package
mushrooms, quartered
1/4 cup
red onion, sliced
3 large cloves
fresh garlic, sliced
1/2 teaspoon
salt
1/4 teaspoon
pepper
1
Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1 teaspoon
lemon juice

Directions

  1. Heat oven to 425°F.
  2. Arrange asparagus, mushrooms and onions on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle with garlic, salt and pepper. Drizzle with melted Butter with Olive Oil & Sea Salt and lemon juice.
  3. Bake 15-20 minutes until asparagus are tender and lightly browned.

Recipe Tips

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories
140
Cholesterol
15mg
Carbohydrates
8g
Protein
5g
Fat
11g
Sodium
400mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

Oven Roasted Asparagus and Mushrooms

Rating

Very easy to make and very good!

Rating

Fast, healthy, no mess, great flavor!!! My husband has a restaurant and he is hard to please when it comes to food. Well he loved it!!!

Rating

This recipe is fabulous! It's a perfect one to serve to guests. (I did cut down on the amount of butter and olive oil, however, and omitted the sodium altogether; it had plenty of flavor without them.)

Rating

A little greasy, but otherwise it was good and my kids loved it. I would make a chang though. Either cut down on the butter or increae the asparagus to 2 pounds, and bake for 15 minutes.

Rating

Tried this recipe for the first time for guests and it was perfect. All of my guests and my husband and I loved it and I have made it twice more. Great flavor and easy to prepare. Different than just a grilled or steamed asparagus. Can't wait to serve it to my in-laws next week.

Rating

I made w/ regular salted butter, pencil thin asparagus and w/o mushrooms (didn't have) and it was excellent. The next time I will use the suggested butter, mushrooms and peeled fatter asparagus which I prefer.

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