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.
- 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
- Preheat Oven to 375º F.
- 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.
- 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.
- 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.
- 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.