Ingredients
Scale
- 1 pound fresh asparagus (tough ends trimmed off)
- 1–2 tablespoons olive oil (avocado oil, or melted butter)
- ½ cup cherry tomatoes halved
- 2/3 cup fresh mushrooms (quartered)
- 1–2 tablespoons balsamic vinegar
- 1 green onion (chopped (optional))
- ¼ cup shredded Parmesan cheese
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F. Place trimmed asparagus on rimmed baking sheet and drizzle with oil/butter. Roll the asparagus around in the oil/butter to coat.
- Arrange mushrooms, tomatoes, and green onions on top of asparagus. Drizzle with balsamic vinegar and a little salt and pepper to taste. Roast for 6-12 minutes or until tender with a little crunch. Thinner spears of asparagus will take 6-8 minutes while thicker spears make take as much as 12-15 minutes.
- When asparagus is ready, removed from the oven and sprinkle with Parmesan cheese and serve immediately.
Notes
We recommend using organic ingredients whenever possible.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salads &, Sides
