Roasted Asparagus

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Roasted Asparagus

 

1 bunch fresh asparagus, trimmed

1/2 pound fresh mushrooms, quartered

2 sprigs fresh rosemary, minced

2 teaspoons olive oil

kosher salt to taste

freshly ground black pepper to taste

 

Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with

vegetable cooking spray.

 

Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then

season with rosemary, salt, and pepper; toss well. Lay the asparagus out on the

prepared pan in an even layer. Roast in the preheated oven until the asparagus

is tender, about 15 minutes.