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Garlic Butter Roasted Asparagus and Mushrooms

Bright green spears of Garlic Butter Roasted Asparagus and sliced, browned mushrooms served in a light bowl.
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A simple recipe for roasting asparagus and mushrooms coated in a flavorful garlic butter mixture until tender with slightly browned edges.

Ingredients

Scale
  • 1 pound fresh asparagus
  • 8 ounces cremini mushrooms
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice (optional)
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
  2. Prepare the vegetables: Trim the tough, woody ends off the asparagus spears. Wipe the mushrooms clean with a damp paper towel and slice any large mushrooms in half or quarters.
  3. Melt the butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic, salt, and pepper.
  4. Place the trimmed asparagus and prepared mushrooms onto the baking sheet. Drizzle the garlic butter mixture evenly over both vegetables.
  5. Use your hands or tongs to toss the vegetables directly on the sheet pan until every piece is coated with the garlic butter. Spread the vegetables into a single layer; do not overcrowd the pan.
  6. Roast for 12 to 15 minutes. Check for doneness; the asparagus should be tender-crisp and the mushrooms should be softened and slightly browned.
  7. Remove from the oven. If using, drizzle with fresh lemon juice and sprinkle with chopped parsley before serving immediately.

Notes

  • For best results, ensure the vegetables are in a single layer on the baking sheet so they roast instead of steam.
  • If you prefer a richer flavor, add 1/4 cup of grated Parmesan cheese during the last 3 minutes of roasting.
  • If your asparagus spears are very thin, reduce the roasting time by 2-3 minutes.

Nutrition

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