These turned out great! They were still crisp and bright green after cooking, and even though Asparagus isn't J's favorite, he enjoyed it as well. He did request that I use this recipe for green beans in the future.
I got this recipe from my favorite source, Cooks Illustrated. I love Cooks Illustrated because they have developed their recipes after trying everything. They deconstruct recipes and figure out the best ingredients and techniques to use for your dish to turn out perfectly. This is exactly what a newbie cook like me needs, though I will admit I still manage to screw it up sometimes!
3 Tbs. olive oil
2 medium garlic cloves, minced (About 2 tsp.)
1/2 tsp. chopped fresh thyme leaves
Table salt and ground black pepper
1 pound medium asparagus, tough ends trimmed
10 ounces white mushrooms, stemmed and quartered
1 Tbs. lemon juice
1/2 cup shaved Parmesan Cheese
Adjust oven rack to upper position and heat oven to 450 degrees. Stir in oil, garlic, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper together in large bowl. Spread asparagus across rimmed baking sheet; drizzle with half of garlic mixture and toss to coat. Rearrange asparagus in single layer. Combine mushrooms with remaining garlic mixture and toss to coat. Scatter mushrooms over asparagus.
Roast until asparagus begins to soften and turns bright green with some brown edges, about 10 minutes. Drizzle with lemon juice and continue roasting until asparagus is softened and mushrooms are deeply browned, about 5 minutes. Toss vegetables, season with salt and pepper to taste, transfer to platter, and sprinkle with Parmesan. Serve.
Serves 4
Recipe from Cooks Illustrated, Spring Entertaining 2011
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