Asparagus comes in all sizes! Thinner stalks will cook more quickly than thicker spears, so you may need to adjust the cooking time accordingly.
A finishing touch of fresh cilantro and lime zest and juice keep this dish bright and perfect for spring!
Prep Time: 10 min
Total Time: 20 min
8 ounces cremini or button mushrooms, cleaned and quartered
¼ teaspoon kosher salt
⅛ teaspoon black pepper
2 tablespoons extra-virgin olive oil, divided
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 cloves garlic, minced
1 small shallot, finely chopped
1 cup cilantro (stems and leaves), finely chopped
1 lime, zest and juice
- Place a large-rimmed baking sheet in the oven. Preheat to 400 degrees Fahrenheit.
- Toss mushrooms with salt, pepper and oil in a medium bowl. Spread out in an even layer onto preheated baking sheet and return to oven, stirring once halfway through cooking time, until mushrooms are lightly browned and just fork-tender, about 6 to 8 minutes.
- Remove from the oven and add the asparagus, garlic and shallot and carefully stir everything together to combine. Return to the oven and cook until asparagus are crisp-tender, 5 minutes. (Note, time may be more if asparagus are especially thick)
- Add the asparagus and mushrooms to a serving bowl along with the cilantro, lime zest and juice and toss to coat.