Roasted Asparagus and Mushrooms, a simple and tasty roasted vegetables combination side dish. Only 5 ingredients and 30 minutes!
Love asparagus? Love mushrooms? Roast them together! This side dish recipe is super flavorful and is great on its own or used as a topping for salads and bowls.
👉 Ready to learn how to make roasted mushrooms and asparagus in the oven? Let’s do it!
🥦 Ingredients
- Mushrooms: 1 pound of mushrooms, any type will do (we used button in this recipe)
- Asparagus: you’ll need about 1 bunch of asparagus, which is about 7-10 thin stalks
- Garlic cloves: cut fresh cloves into thin slices
- Olive oil: start with 2 tablespoons and add more if needed to coat the vegetables
- Salt and pepper: adds a dash of flavor
- Recommended tools: sheet pan, set of knives, and a cutting board
🥣 Recipe instructions (with step-by-step photos)
1️⃣ Step One: Prep oven and veggies
Preheat your oven to 400 degrees F (200 C). Wash and then dry the vegetables.
- To cut mushrooms: Wash mushrooms then slice into thin slices, though you could roast whole as well
- To cut asparagus: Remove the hard stems from asparagus by holding the asparagus stalk at the stem and the tip, and then breaking off the stalk from the hard bottom of the stem. Then cut into 1 inch pieces.
👉 Pro tip: Cut the asparagus into smaller pieces so it’s both easier to eat with the small mushrooms, and also so both the asparagus and mushrooms cook at similar rate (smaller pieces of asparagus will generally cook faster than longer spears).
2️⃣ Step Two: Season and add to baking sheet
Place the asparagus and mushrooms on a baking sheet or roasting pan.
Toss the vegetables with olive oil until completely coated. Sprinkle garlic on top, then season with salt and pepper to taste.
3️⃣ Step Three: Bake asparagus and mushrooms
Roast the vegetables for 25 minutes or until just browned, making sure to stir the vegetables halfway through cooking time.
If the mushrooms are cooking faster than the asparagus, simply remove them to a plate and continue to cook the asparagus until it is browned.
Serve immediately, or let cool and save for later as a topping for salads or bowls.
❓Recipe questions + quick tips
To minimize prep on cooking day, wash and cut the vegetables in advance. If you’re using mushrooms and asparagus as a topping for salads or bowls, bake the vegetables up to three days ahead of time.
Cut the asparagus and mushrooms into same-sized pieces to help them roast evenly. Also, separate the vegetables on the pan rather than mixing them together so you can remove one vegetable if it is cooking faster.
💡 Ideas for seasoning
We kept this recipe simple by using just garlic, salt, and pepper. For more variety, try some of these ideas:
- Fresh or dried herbs: Try basil or Italian seasoning on your veggies.
- Ginger or turmeric: These spices offer maximum flavor and a punch of color.
- A sprinkle of cheesy flavor: Freshly grated Parmesan cheese will complement the garlic and veggies in this recipe. For a non-dairy option, try nutritional yeast or vegan Parmesan .
🧊 How to store leftovers
- Refrigerator storage: Store leftovers in an airtight container in the fridge. They will keep for up to 3-4 days. Reheat in the microwave or in a pan over medium heat on the stove.
- Freezer storage: Store leftovers in an airtight container or freezer-friendly bag for up to one month. Place in refrigerator for 24 hours to thaw, then reheat in a pan or place in the oven for 10-15 minutes to recrisp the vegetables.
♻️ Sustainable kitchen + cooking tips
We’re always thinking of ways to reduce food waste, and we know it’s a priority for you too! Here are our top sustainable kitchen tips:
Use vegetables when they’re in season! The best time to use mushrooms and asparagus is when both vegetables are in season! Generally, mushrooms are available year round and broccoli is available throughout winter so the late spring months are best. Click here to find out when they are in season in your area.
Don’t toss your vegetable scraps! Save your asparagus cores for a no-waste flavor twist to add to homemade soup stocks.
👉 More asparagus and mushrooms recipes
Do you need more mushrooms and asparagus in your life? Try Roasted Cauliflower and Asparagus or Roasted Broccolini and Mushrooms.
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Roasted Asparagus and Mushrooms
Ingredients
- 1 pound mushrooms, any kind
- 1 bunch asparagus, about 1 pound
- 2 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- 1 pinch salt and pepper
Instructions
- Prep oven and vegetables: Preheat oven to 400 degrees (200 C). Wash asparagus, then remove the hard part of the stems and cut into 1 inch pieces. Wash mushrooms, then slice into thin slices (though you can roast them whole as well, if desired).
- Roast vegetables: Arrange the cut mushrooms and asparagus on a roasting pan. Drizzle the with olive oil, then toss until evenly coated. Top with sliced garlic, salt, and pepper. Roast in preheated oven for 25 minutes, or until browned. Stir halfway through cooking time.
- Serve: Remove pan from oven, arrange mushrooms and asparagus on a plate and serve immediately as a side dish; or let cool and use as a topping for salads or bowls.
Recipe Notes
- Tools needed: sheet pan, knife set, cutting board
- Plan ahead: Wash and cut the asparagus and potatoes up to three days before cooking. If using as a topping for salads or bowls, roast vegetables ahead of time and then store.
- Storage: Store leftover vegetables in an airtight container in the refrigerator for 3-4 days. Freezing and reheating is not recommended.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe and does not include additional spices or flavorings. This dish is a good source of fiber, vitamin A, vitamin C, and potassium.
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