A simple and quick veggie side dish featuring fresh mushrooms and asparagus. Plus, tips on purchasing, storing and working with asparagus and mushrooms
Do you guys recall as a child, being forced to eat your vegetables? I sure do. I remember being sentenced to the dining room table, where I would dine in solitude…only I wasn’t dining at all. I was staring into a pile of green, hanging on to every last bit of will power I had, refusing to eat those mushy, gushy vegetables. Now here’s the deal: Was I little punk? Yes.
Now that I am a mother, I understand my parents’ dinnertime struggle. You want your kids to eat healthy and therefore be healthy, but in my defense…these vegetables were unloaded from a super processed can the majority of the time and they were, well…gross. I’m-not knocking my parents, or any other parent for that matter, for serving up veggies this way. It’s a time saver and I guess you could be of the mindset that something’s better than nothing, right? But what if I told you that you could get exponentially more nutrients and flavor from your veggies and it wouldn’t even require all that much elbow grease?
This Sheet Pan Mushroom & Asparagus Bake is so simple, and so, so easy to make. The majority of the work lies in brushing the mushrooms clean, and that’s really no big deal is it? Beyond that, you are simply throwing it in a foil packet with some cute little dots of butter and you’ve got yourselves one delicious and fresh side dish to serve up to the family.
Tips for working with and purchasing fresh asparagus:
When purchasing fresh asparagus, inspect the bottom for a moist, healthy green base, without any shriveling. The stems should tinge with purple and the stalks should feel firm. The thicker the asparagus, the stingier it will be, so rather choose stalks with a circumference just larger than pencil. To store asparagus, place it upright in a plastic container with just a splash of water in the bottom. Will keep 3-5 days in the refrigerator.
Tips for purchasing and working with fresh mushrooms:
When looking for mushrooms, go for firm and sturdy in texture. Stay away from any mushrooms with a spongy feel and those tinging with brown spots. They should be dry and not moist. To store mushrooms, remove them from their original packaging and transfer to a brown paper sack, secure closed and place in the refrigerator for 3-4 days. Never run your mushrooms under water. When ready to use, simply wipe them clean with a damp paper towel.
- 8 ounces white button mushrooms
- 2 bunches asparagus cut at a 1 1/2" bias
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- Generous pinch black pepper
- 4 tablespoons cold unsalted butter, cut into tiny cubes
Preheat oven to 425°.
Brush the mushrooms clean with a damp paper towel and cut into quarters. Set aside until ready to use.
Lay a large sheet of aluminum foil on a rimmed baking sheet. Add another sheet of aluminum foil to the baking sheet, laying it in the opposite direction. Add the mushrooms, asparagus, olive oil, salt and pepper and toss to combine. Dot the top with butter cubes and enclose in foil, wrapping tightly.
Bake for 20-25 minutes, or just until the mushrooms are cooked through. Toss vegetables in the juices accumulated at the bottom of the packet, serve and enjoy.
Would pair well with:
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