Roasted Asparagus and Wild Mushrooms

Dairy-Free, Gluten-Free, Vegan

Savor the peak of asparagus season (from March to late June) with this delightful dish. Roasting fresh, green spears enhances their flavor and provides for a more tender texture. Mushrooms, lightly sautéed in olive oil and garlic, add a delicious, earthy flavor.

Serves 6
4 TB organic extra virgin olive oil, divided
1 lb assorted fresh organic mushrooms (such as crimini, oyster, chanterelles, morels, stemmed shiitakes), sliced
3 cloves organic garlic, minced
1 TB freshly squeezed organic lemon juice
1 TB minced fresh organic Italian parsley
11/2 lb medium thick organic asparagus, tough ends trimmed
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
Preheat the oven to 475°F.

Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the mushrooms and garlic, sauté until the mushrooms are brown and just tender, 8 to 10 minutes. Remove the pan from the heat. Add the lemon juice and parsley, toss to coat. Set aside.
Arrange the asparagus on a rimmed baking sheet. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with salt and pepper. Toss to coat. Roast the asparagus until just tender, about 10 minutes. Arrange the asparagus on a serving platter and top with the mushrooms.