Description
A delightful and flavorful dish featuring sautéed wild mushrooms and roasted asparagus, topped with Parmesan and served with a squeeze of fresh lemon. This vegetarian and gluten-free side dish is perfect for any occasion, from weeknight dinners to special gatherings.
Ingredients
Scale
For Roasted Asparagus:
- 1 pound fresh asparagus, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
For Sautéed Wild Mushrooms:
- 1 pound wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
- 2 tablespoons olive oil (divided)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese (optional)
- Lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Place asparagus on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 12-15 minutes.
- Sauté the mushrooms: Heat remaining olive oil and butter in a skillet. Add sliced mushrooms, cook until browned. Add garlic, thyme, salt, and pepper.
- Serve: Arrange roasted asparagus on a platter, top with sautéed mushrooms. Sprinkle with Parmesan, serve with lemon wedges.
Notes
- For best flavor, use a mix of mushrooms.
- Add white wine to mushrooms for extra depth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 140
- Sugar: 3g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
