Ginger-Herb Roasted Asparagus and Shrooms

Ginger-Herb Roasted Asparagus and Shrooms Fete-a-Tete 2

Fresh spring vegetables don’t need much to be made into a perfectly wholesome side dish for any dinner party. Here a little ginger and fresh herbs mix perfectly to create a slightly more elegant flavor.

Prep Time
Cook Time
  • 1 bunch of green or white asparagus, ends cut off
  • 1 lb shiitake mushrooms, sliced lengthwise into long, slender strips
  • 2 Tbsp. olive oil
  • 1 Tbsp. of fresh rosemary, finely diced
  • 1 Tbsp. fresh ginger, finely diced OR 1 tsp. ground ginger
  • ½ lemon, juiced
  • salt and pepper to taste
  1. Preheat Oven to 375º F.
  2. Bring a small saucepan full of water to a boil. Prepare a colander in the sink. Once boiling, blanch the asparagus for 3 minutes. Drain into the colander and immediately run cold water over them.
  3. Meanwhile, slice mushrooms lengthwise into long, slender strips. In a small sauté pan with 1 Tbsp. olive oil, sauté the mushrooms until they’ve lost most of their moisture and are beginning to brown, 7 minutes. Take off heat.
  4. In a medium mixing bowl, combine rosemary, ginger, 1 Tbsp. olive oil and lemon. Add in the mushrooms and the asparagus and evenly coat with herb mixture.
  5. Spread onto a baking sheet in one layer, roast in oven for 10-15 minutes, or until they are beginning to slightly brown and tender through.

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