Recipe: Roasted Asparagus and Wild Mushrooms | Whole Foods Market

Name: Recipe: Roasted Asparagus and Wild Mushrooms | Whole Foods Market
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 1 pound assorted fresh mushrooms (such as crimini, oyster, chanterelles, morels, stemmed shiitakes), sliced; 3 cloves garlic, minced; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon minced fresh Italian parsley; 1 1/2 pounds medium thick asparagus, tough ends trimmed; 1/4 teaspoon fine sea salt; 1/8 teaspoon ground black pepper

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Savor the peak of asparagus season (from March to late June) with this delightful dish. Roasting fresh, green spears enhances their flavor and provides for a more tender texture. Mushrooms, lightly...

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Ingredients

4 tablespoons extra-virgin olive oil, divided
1 pound assorted fresh mushrooms (such as crimini, oyster, chanterelles, morels, stemmed shiitakes), sliced
3 cloves garlic, minced
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh Italian parsley
1 1/2 pounds medium thick asparagus, tough ends trimmed
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper