“Keep calm and pass the balsamic.”
Originally this recipe (from laaloosh.com) was for Green Beans and Mushrooms but I’m so picky that I just felt like the green beans were always over-cooked and mushy. Sooo, I substituted fresh Asparagus spears and the result was the ideal side for steak or seafood (or, almost anything else). By the way, you can also substitute fresh whole Okra pods for the asparagus.
This is a healthy, light, side dish … the biggest calorie contributor is the EVOO.
Servings 4 … Prep Time 10 … Cook Time 20
8 oz., fresh, Asparagus spears
16 oz Mushrooms, fresh, sliced
2 T Olive Oil
2 ½ T Balsamic Vinegar
6 cloves Garlic, minced or crushed
Preheat oven to 450F. Wash mushrooms and let drain. Cut the asparagus spears into 2 ½-3” pieces and discard the lowest portion of each spear.
In a large mixing bowl whisk together the olive oil, balsamic vinegar and garlic.
Place the mushrooms and asparagus pieces in the bowl and carefully roll them around coating them with the liquid mixture. Arrange on a large cookie sheet covered with non-stick foil spreading them out well. Roast 15-20 minutes, starting to check for doneness after 15 minutes. Cook until the mushrooms are tender and beginning to brown. Most of the liquid on the pan from mushrooms will have evaporated.
Remove from oven, season to taste with just a hint of sea salt and fresh ground pepper. If desired, sprinkle with finely grated Parmesan. Serve hot.