Ingredients:
- 1 lb. asparagus, trimmed and cut into 2-inch pieces
- ¾ lb. white or brown mushrooms, sliced or quartered
- 2 Tbsp. olive oil
- 1 Tbsp. butter, melted
- 2 cloves garlic, minced
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
Directions:
- Preheat the oven to 400 F.
- Wash and prepare the vegetables. Cut off the woody ends of the asparagus and cut into 2-inch pieces. Transfer to a large half-sheet baking pan. Slice mushrooms and add to pan.
- Drizzle olive oil and melted butter on top and add garlic, salt and pepper. Toss to coat.
- Roast for 15 to 20 minutes until asparagus and mushrooms are just tender and nicely browned.
