Easy Luxurious Roasted Mushrooms and Asparagus

Oyster mushrooms make the dish special and are commonly found growing wild in the spring. They are the best mushroom, besides morels that show up 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.

They have anti-inflammatory benefits and strengthen your immune system. Like other mushrooms they are  good source of protein, fiber, B vitamins (especially niacin), which improve your mood and brain function.

If you can’t find oyster mushrooms, white button mushrooms or baby bella mushrooms are good and super healthy, but not as luxurious.

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 if you’re vegan, you can add another tablespoon of extra virgin olive oil along with the thyme instead.

Once the vegetables are done, remove them from the oven and let cool for a few minutes.  Then we add watercress and toss.

The freshness of the asparagus complements the earthy mushrooms beautifully. The raw watercress adds a slightly peppery taste making the dish sublime.

I’m always looking for ways to eat more watercress. Last year, the Center for Disease Control put out a study that ranked watercress as the most nutrient-dense food on the planet.

I love it because it has a peppery flavor, similar to arugula, but with a different—yet beautiful—shape, and a crispier texture.

Substitutions

If it’s fall or winter and asparagus isn’t available use green beans. Boil or steam them for 3-5 minutes. Add them to the mushrooms after they have cooked for 10 minutes and are getting tender.

If you’re making this dish in the fall substitute Haricot verts (thin French green beans).

White button mushrooms or baby bella mushrooms can be used instead.  They are easier to find in the store but are not as luxurious and earthy tasting.

Arugula can be used in place of the watercress.

Use olive oil instead of butter for vegan.

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.

If you like this recipe, you may also like these other colorful side dishes :

Butternut Squash with Crispy Kale and Pomegranates

Brussels Sprouts with Pomegranates and Oranges

Roasted Vegetables with Cranberries and Herbs

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Easy Roasted Asparagus and Mushrooms

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• Author: Ingrid DeHart - EatWellEnjoyLife.com
• Total Time: 40 minutes
• Yield: 4 1x

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Ingredients

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• 1 pound asparagus, trimmed and halved crosswise, cut in half lengthwise if thick*
• 1 pound oyster mushrooms or hen of the woods mushrooms or a combination, 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

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Instructions

1. Preheat oven to 450 degrees.
2. Arrange asparagus and mushrooms in an even layer on a rimmed baking sheet.
3. Drizzle with olive oil, sprinkle with salt and toss to coat.
4. Roast in oven, stirring occasionally, until lightly charred and tender, about 15 minutes.
5. Add butter and thyme leaves.
6. Once the butter is melted, toss to coat the asparagus and mushrooms.
7. Return to the oven and roast until lightly glazed, about 5 minutes.
8. Remove from the oven and let sit a few minutes. Add watercress and toss.
9. Arrange roasted vegetables on a platter.
10. Drizzle with balsamic vinegar.
11. Season with flaky sea salt to taste.

Notes

If you’re available substitute Haricot verts (thin French green beans). They are sweeter and more tender.

White button mushrooms or baby bella mushrooms can be used instead.  They are easier to find in the store but are not as luxurious and earthy tasting.

Arugula can be used in place of the watercress.

If it’s fall or winter and asparagus isn’t available use green beans. Boil or steam them for 3-5 minutes. Add them to the mushrooms after they have cooked for 10 minutes and are getting tender.

• Prep Time: 20
• Cook Time: 20
• Category: Paleo, Gluten Free, Seasonal, Vegan Option

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