Name: Roasted Asparagus with Portobello Mushrooms
Yield: Yield: 4 servings.
Ingredients: salt and freshly ground black pepper to taste; ¼ cup Balsamic Vinaigrette; 4 medium portobello mushrooms (½ to ¾ lb/250 to 375 g); 1 bunch asparagus (1 lb/500 g)

Preparation info

Yield:
4
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Deliciously easy! You can use shiitake or button mushrooms with equally good results.

Ingredients

1 bunch asparagus (1 lb/500 g)
4 medi

Method

Preheat oven to 425°F. Soak asparagus in cold water; drain well. Bend asparagus and snap off ends at the point where it breaks off naturally. (The ends can be peeled and used in soups.) Remove stems from mushrooms. Rinse mushrooms briefly and pat dry. If necessary, trim caps to fit fee

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Roasted Asparagus with Portobello Mushrooms

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of