Roasted Asparagus and Mushrooms #SundayFunday

This is the perfect starter or side dish for you Easter Dinner.  Fresh Asparagus and Baby Portabellas, roasted to perfection and then placed onto a bed of Arugula before being drizzled with Olive Oil and Balsamic Vinegar.  

The Sunday Funday Bloggers are sharing Easter Recipes with you today.......

Sue of Palatable Pastime is hosting our Sunday Funday Blogging group today and invited us to join her in sharing Easter Recipe ideas for our readers.

Easter is my favorite holiday.  It is the most important holiday in the Christian religion. Without Easter there would be no Christianity.  It is only through the Resurrection that we enjoy eternal life with God.

Easter Dinner is always pretty traditional around here.  We always have Ham, we often have lamb.  So when I look to make my Easter Menu, it is usually the side dishes that get a makeover.  We always start with a soup.  This Spring Vegetable Soup would make a great first course.

This recipe that I am sharing with you today is a perfect Salad course for your meal.  We always have Baked Ham and often serve lamb.  This Rack of Lamb recipe is wonderful.  I always include sides like Potatoes au Gratin or Baked Beans.

I am always looking for new recipes to add to my Easter Feast and can't wait to see what the others are bringing to the table today.....

• Chocolate Bunny Hot Cocoa Bombs from Amy's Cooking Adventures
• Bunny Mary from Culinary Cam
• Aloo Matar Kheema Masala- Malvani Style from Sneha's Recipe
• Carrot and Raisin Salad from Palatable Pastime
• Roasted Asparagus and Mushrooms from A Day in the Life on the Farm
• Goan Baath Cake (Semolina Coconut Cake) from Cook with Renu

Make this recipe your own, using it wherever it fits into your menu.  Omit the Arugula and Olive Oil and Balsamic Drizzle and serve it as a side to your Easter Feast.  Place the vegetables onto a bed of Arugula, Watercress or Mixed Spring Greens and it becomes a Salad.

Each holiday dinner is unique.  Some are buffet style, some family style and some are 7 course meals.  There is no right or wrong.  You do you and include this recipe however and wherever it works.

Salads, Vegetable Sides, Holiday Dinners, Asparagus, Mushrooms, Greens

Salads

American

Yield: 8 servings

Author: Wendy Klik

Roasted Asparagus and Mushroom Salad

This is the perfect starter or side dish for you Easter Dinner. Fresh Asparagus and Baby Portabellas, roasted to perfection and then placed onto a bed of Arugula before being drizzled with Olive Oil and Balsamic Vinegar.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 bunch asparagus, snapped, hard end discarded and cut into 2" pieces
• 12 oz. Baby Portabella Mushrooms, cleaned and cut into quarters
• Olive oil, salt and pepper
• 2 T. butter
• 1 t. dried thyme leaves
• 1-2 c. Arugula, Watercress or Mixed Baby Spring Greens (or a combination of all)
• Olive Oil and Balsamic Vinegar

Instructions

1. Toss the trimmed asparagus and quartered mushroom in some olive oil. Season with salt and pepper, to taste, and place onto a baking sheet covered with parchment or a silicone mat.
2. Roast in a preheated 450* oven for 7 minutes. Toss the vegetables and roast for 7 minutes longer.
3. Sprinkle the vegetables with the thyme and add the butter to the baking sheet. As the butter melts, toss the vegetables to coat and return to the hot oven for another 2-3 minutes, until caramalized and browned.
4. Remove to a bowl and serve or set aside.
5. Should you want to serve as a Salad course. Wash and spin dry your chosen greens and place onto a serving platter.
6. Scatter the asparagus and mushrooms on top. Drizzle with the Olive Oil and Balsamic Vinegar and serve.

Notes

adapted from a recipe found at Food and Wine.

Nutrition Facts

Calories

49.12

Fat (grams)

3.1 g

Sat. Fat (grams)

1.86 g

Carbs (grams)

4.43 g

Fiber (grams)

1.74 g

Net carbs

2.68 g

Sugar (grams)

2.42 g

Protein (grams)

2.27 g

Sodium (milligrams)

54.43 mg

Cholesterol (grams)

7.63 mg

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