Recipe
Side Dish
Roasted Asparagus with Mushrooms
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. fresh asparagus, tough ends removed | ||
| 2 tsp. Hy-Vee Select olive oil | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| 2 tbsp. butter | ||
| 2 green onions, chopped | ||
| 1 (8 oz) pkg whole mushrooms, sliced | ||
| ½ c. dry white wine | ||
| 1 tbsp. finely chopped parsley |
Directions
- Preheat oven to 475 degrees.
- Arrange asparagus on a rimmed baking sheet. Drizzle with olive oil and turn to coat. Sprinkle with salt and pepper.
- Roast until tender, about 10 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add green onion and saute 1 minute. Add mushrooms and cook about 5 minutes. Cover skillet and cook another 3 minutes, or until vegetables are tender.
- Add wine to skillet. Cook, uncovered, until the wine is absorbed, about 2 minutes. Stir in parsley. Season to taste with salt and pepper.
- Place asparagus on a serving platter. Top with mushrooms.