Roasted Asparagus and Mushrooms October means it’s finally truly spring and we can get really excited about one of our favourite vegetables – asparagus! Asparagus is in season for a short time so make the most of it with this simple but super-tasty dish. INGREDIENTS •
0.5kg pound asparagus, trimmed and halved crosswise
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0.5kg of field mushrooms
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2 tablespoons extra-virgin olive oil
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1 teaspoon kosher salt
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2 tablespoons unsalted butter
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1 tablespoon fresh thyme leaves
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1 cup loosely packed watercress or arugula (about 1/4 ounce)
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Flaky sea salt
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Aged balsamic vinegar, for drizzling
DIRECTIONS Step 1 Preheat oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminium foil. Arrange asparagus and mushrooms in an even layer on prepared baking sheet. Drizzle with olive oil, sprinkle with kosher salt, and toss to coat. Roast in preheated oven, stirring occasionally, until charred and tender, about 15 minutes. Add butter and thyme leaves. Once butter is melted, toss vegetables to coat, and roast until glazed, about 5 minutes. Step 2 Arrange roasted vegetables on a platter, top with watercress, and season with flaky sea salt to taste. Drizzle with balsamic vinegar.
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