Recipe: Roasted Mushrooms with Asparagus

Roasted Mushrooms with Asparagus

1 pound baby portablello mushrooms, washed, dried and sliced thickly
1 pound asparagus
2 garlic cloves, chopped
1/2 cup olive oil (or to taste)
salt & pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/4 cup chopped fresh parsley
1 teaspoon balsamic vinegar

Preheat the oven to 375 degrees F.

Remove the woody stems off of the asparagus spears, and cut them into 2 inch pieces.

Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms and asparagus pieces. Add the mushrooms to the dish, and mix well, coating the mushrooms with the flavored oil.

Bake for about 10 minutes, and then add the asparagus pieces.

Stir to mix and continue baking another 20 to 25 minutes or until cooked through.

Remove from the heat, and drizzle with the balsamic vinegar. Serve.