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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
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Side Dish
Cuisine
Mediterranean
Servings
2
people
Calories
285
kcal
Equipment
Typhur Dome Air Fryer
Chef Knife
Mixing Bowl
Ingredients
1x
2x
3x
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 Mushrooms
Temperature: 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:
285
kcal
Carbohydrates:
20
g
Protein:
13
g
Fat:
21
g
Saturated Fat:
6
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
12
g
Trans Fat:
0.2
g
Cholesterol:
15
mg
Sodium:
1181
mg
Potassium:
1269
mg
Fiber:
9
g
Sugar:
9
g
Vitamin A:
2083
IU
Vitamin C:
23
mg
Calcium:
100
mg
Iron:
7
mg
Keyword
Easter, Vegan
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