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–+ servings

Roasted Asparagus and Mushrooms

Indulge in the delectable flavors of succulent asparagus and hearty mushrooms, an ideal addition to your festive Easter brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mediterranean
Servings 2 people
Calories 285 kcal

Equipment

  • Typhur Dome
  • Chef Knife
  • Mixing Bowl

Ingredients
  

  • 1 pound Asparagus trimmed and halved crosswise
  • 1 pound Wood Mushrooms
  • 2 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1 tbsp Fresh Thyme Leaves
  • 1 tbsp Unsalted Butter melted
  • Aged Balsamic Vinegar for drizzling
  • 10 turns Black Pepper, freshly cracked

Instructions
 

  • Clean the mushrooms and asparagus and cut into appropriate sizes.
    1 pound Asparagus, 1 pound Wood Mushrooms
  • Prepare a bowl, add the prepared mushrooms and asparagus, add olive oil, salt, pepper, melted butter, fresh thyme leaves, stir well and set aside.
    2 tbsp Olive Oil, 1 tsp Kosher Salt, 1 tbsp Fresh Thyme Leaves, 1 tbsp Unsalted Butter, 10 turns Black Pepper, freshly cracked
  • Add the seasoned mushrooms and asparagus to the Dome.
  • Cook the Asparagus and MushroomsTemperature: 430 °F Time: 15 minutes
  • Carefully transfer the asparagus and mushrooms to a paper serving tray or plate.
  • Add a drizzle of balsamic vinegar and enjoy.
    Aged Balsamic Vinegar

Nutrition

Calories: 285kcalCarbohydrates: 20gProtein: 13gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 15mgSodium: 1181mgPotassium: 1269mgFiber: 9gSugar: 9gVitamin A: 2083IUVitamin C: 23mgCalcium: 100mgIron: 7mg
Keyword Easter, Vegan
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