Roasted Asparagus and Shitake Mushrooms with Shaved Parmesan
Active Time: 10 minutes | Total Time: 20 minutes | Serves Serves 4 | Gluten Free
- 1 pound asparagus
- 8 ounces medium shitake mushrooms
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- hunk of Parmesan
Heat the oven (with the oven rack in the middle) to 425°F.
Wash the asparagus and snap off and discard the tough bottom end (about 2 inches) from each spear. Place on a rimmed sheet pan.
Remove the stems from the mushrooms and discard. Wipe the caps with a damp paper towel to remove any dirt. Thinly slice the caps. Add to the pan.
Drizzle the mushrooms and asparagus with the oil and sprinkle with the salt and pepper (about 12 turns on a pepper mill). Toss well and arrange in a single layer. Roast until the asparagus is just tender, about 12 minutes. Transfer to a platter.
Using a vegetable peeler, shave long strips from the hunk of Parmesan right over the roasted vegetables.
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