This simple yet elegant side dish celebrates two ingredients that pair perfectly—earthy cremini mushrooms and tender asparagus. Roasted together with red wine, olive oil, and fresh herbs, the vegetables caramelize beautifully, creating deep, savory flavors balanced by the brightness of thyme and marjoram. It’s a versatile recipe that can be served warm as a side, tossed into pasta or grains, or used as a flavorful filling for omelets and quiches. The aroma as it roasts is irresistible—an easy reminder of how delicious simplicity can be.
INGREDIENTS:
1 pound thick asparagus
1/2 – 3/4 lb. cremini button mushrooms (about 1½ cups)
1/2 cup red wine
3-4 tablespoons olive oil or extra virgin olive oil
1 tablespoon fresh chopped thyme and marjoram (or substitute other favorite herbs)
Salt and freshly ground black pepper, to taste
METHOD:
Preheat oven: Heat to 425°F. Line a baking sheet with foil or parchment for easy cleanup.
Trim about ½ inch from the ends. Lightly peel the bottom 2–3 inches with a vegetable peeler for even tenderness. Cut the asparagus diagonally into 1½-inch pieces, rotating the stalk a quarter turn with each cut for visual appeal.
Clean the mushrooms with a damp cloth. Leave small mushrooms whole; halve larger ones. Place in a non-reactive bowl and pour in the red wine. Toss gently and let sit for about 5 minutes, allowing the mushrooms to absorb the liquid.
Drain any remaining wine. Place the asparagus in a large bowl and toss with 2 tablespoons of olive oil. Add the mushrooms, drizzle with another tablespoon of oil, and toss again. If needed, add the remaining oil to coat evenly. Sprinkle with herbs, salt, and pepper, and toss once more to distribute the seasonings.
Spread the vegetables in a single layer on the prepared baking sheet. Roast in the center of the oven for 15–18 minutes, shaking the pan once or twice during cooking, until the asparagus is tender and the mushrooms are golden.
If some liquid remains on the pan, pour it into a small skillet and simmer briefly to reduce, or swirl in a pat of butter to make a quick pan sauce.
Transfer to a platter or shallow bowl and drizzle with any reduced juices. Serve warm.
SERVING SUGGESTIONS:
- Serve alongside roasted meats, poultry, or grilled fish.
- Toss with cooked grains such as farro, spelt, or quinoa for a hearty vegetarian dish.
- Use as a flavorful filling for omelets, quiches, or savory galettes.
- Stir into warm pasta and finish with a sprinkle of Parmesan and lemon zest.
