Description

This simple asparagus and mushroom recipe is a healthy, easy-to-make dish that delivers vibrant colors and enticing aromas. It’s perfect for busy families or health-conscious home cooks seeking effortless, delicious meals packed with nutrients.

Ingredients

Scale

1 lb fresh asparagus, tough ends trimmed, cut into 2-inch pieces
12 oz cremini mushrooms, cleaned, trimmed, and halved (or quartered if large)
3 tbsp extra virgin olive oil, divided
3 cloves garlic, minced
1 medium lemon, zested and juiced
1 tsp ground sumac
0.5 tsp Aleppo pepper flakes, or to taste
0.25 cup packed fresh flat-leaf parsley, roughly chopped, for garnish
2 tbsp shelled pistachios, roughly chopped and lightly toasted, for garnish
0.5 tsp sea salt, or to taste
0.25 tsp freshly ground black pepper, or to taste

Instructions

Preheat Oven and Prep Vegetables: Preheat your oven to 400F (200C). Line a large baking sheet with parchment paper for easy cleanup. Trim and cut asparagus; clean and prep mushrooms.
Season Vegetables: In a large mixing bowl, combine asparagus and mushrooms. Drizzle with 2 tbsp olive oil, then season generously with salt and pepper. Toss well until coated.
Roast Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding for optimal browning. Roast for 15-20 minutes, or until tender-crisp, tossing gently halfway through.
Whip Up Dressing: While vegetables roast, whisk the remaining 1 tbsp olive oil, minced garlic, lemon zest, lemon juice, sumac, and Aleppo pepper flakes in a small bowl until well combined and fragrant.
Dress and Serve: Transfer the hot roasted vegetables to a warm platter. Drizzle the vibrant sumac-lemon dressing evenly over them, tossing gently to coat.
Garnish and Enjoy: Scatter the bright green chopped parsley and toasted pistachios over the dish. Arrange artfully and serve immediately.

Notes

For a heartier family meal, add cooked chicken strips or chickpeas during the last 5-7 minutes of roasting. If asparagus is out of season, green beans or broccoli florets can be used as a substitute; button mushrooms or shiitake can replace cremini. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 8 minutes
Cook Time: 18 minutes
Category: Side Dish
Method: Roasting
Cuisine: General

Nutrition

Serving Size: 150 g (approx. 1.5 cups)
Calories: 150 calories
Sugar: 2 g
Sodium: 290 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 0 mg

Keywords: easy, healthy, weeknight, vegetables, asparagus, mushrooms, roasted, low-carb, family-friendly, quick