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Roasted Asparagus and Mushrooms

Asparagus comes in all sizes! Thinner stalks will cook more quickly than thicker spears, so you may need to adjust the cooking time accordingly.

By Sara Haas

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
Servings: 4

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


  1. Place a large-rimmed baking sheet in the oven. Preheat to 400 degrees Fahrenheit.
  2. 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.
  3. 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)
  4. Add the asparagus and mushrooms to a serving bowl along with the cilantro, lime zest and juice and toss to coat.