Roasted Asparagus and Mushrooms with Chile-Lemon Salt Recipe | Valerie Bertinelli | Food Network
Get Roasted Asparagus and Mushrooms with Chile-Lemon Salt Recipe from Food Network
Ingredients
- 1 pound cremini (baby bella) mushrooms, halved or quartered if large
- 1 bunch asparagus, trimmed and cut into 1-inch lengths
- 3 tablespoons extra-virgin olive oil
- 2 dried arbol chiles, stemmed
- 1 tablespoon kosher salt
- 1 teaspoon finely grated lemon zest
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