The asparagus and mushrooms are first roasted in olive oil, then a little grass-fed butter is added for an extra dimension of flavor. Watercress is mixed in and the dish is finished off with a drizzle of aged balsamic vinegar.
The freshness of the asparagus complements the earthy mushrooms beautifully. The raw watercress adds a slightly peppery taste making the dish sublime.
This dish makes your body, mind and spirit feel good.
In this recipe, I use oyster mushrooms which have anti-inflammatory benefits and strengthen your immune system. Oyster mushrooms are rich in many of the nutrients believed to enhance brain function.
Oyster mushrooms make the dish special and are commonly found growing wild in the spring.
The oyster mushroom is named for its shell-like appearance and resemblance to oysters. It’s very versatile with a mild flavor, woodsy aroma and silky texture.
If you can’t find oyster mushrooms, white button mushrooms will work, but won’t be as luxurious. Hen of the woods mushrooms are also great!
I’m a huge fan of quick and easy recipes that are super flavorful. This is one of those dishes. You simply prepare the mushrooms and asparagus, toss them in olive oil, season with salt, roast in the oven and let them cook. In the meantime, you can prepare salmon or whatever you like to go along with this dish.
I love when I can cook my main dish while my side dishes are cooking in the oven.
If your asparagus is thick, peel the bottom part and cut in half lengthwise.
Trim the stems off the mushrooms, they are quite tough. Leave the mushrooms in large pieces.
After about 15 minutes, add 1 tablespoon of grass fed butter and thyme leaves. Organic grass-fed butter is good for you. Read about it here.
The butter coats the asparagus and mushrooms and gives them a light glaze. But you can leave it out if you’re vegan. Add another tablespoon of extra virgin olive oil along with the thyme instead.
I’m always looking for ways to eat more watercress.
Watercress is one of the most nutrient-dense foods on the planet. Last year, the Center for Disease Control put out a study that determined “powerhouse” fruits and vegetables—the ones most strongly associated with reducing the risk of chronic disease. Each food was given a Nutrient Density Score, the highest being 100, with higher-ranking foods providing more nutrients per calorie. Only one food was assigned a perfect score: watercress.
I love it because it has a peppery flavor, similar to arugula, but with a different—yet beautiful—shape, and a crispier texture.
Arrange the vegetables on a platter, top with a drizzle of balsamic vinegar and sprinkle with flaky sea salt. The vivid greens and caramelized mushrooms make it so enjoyable.
Roasted Asparagus and Mushrooms is a great side dish. In addition, it’s an amazing party dish. It’s best served at room temperature and stays fresh for hours. Serve it on Memorial Day or anytime you have guests this summer.
Definitely one of my favorites.Print
- 1 pound asparagus, trimmed and halved crosswise, cut in half lengthwise if thick
- 1 pound oyster mushrooms or hen of the woods mushrooms, stems removed
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Celtic sea salt
- 1 tablespoon grass fed organic butter (use olive oil for vegan)
- 1 tablespoon fresh thyme leaves
- 1 cup loosely packed watercress or arugula
- Aged balsamic vinegar, for drizzling
- Flaky sea salt, for finishing
- Preheat oven to 450 degrees.
- Arrange asparagus and mushrooms in an even layer on a rimmed baking sheet.
- Drizzle with olive oil, sprinkle with salt and toss to coat.
- Roast in oven, stirring occasionally, until lightly charred and tender, about 15 minutes.
- Add butter and thyme leaves.
- Once the butter is melted, toss to coat the asparagus and mushrooms.
- Return to the oven and roast until lightly glazed, about 5 minutes.
- Remove from the oven and let sit a few minutes. Add watercress and toss.
- Arrange roasted vegetables on a platter.
- Drizzle with balsamic vinegar.
- Season with flaky sea salt to taste.
- Category: Paleo, Gluten Free, Seasonal, Vegan Option
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