If you’re looking for a seasonal vegetable dish that’s easy and tastes more decadent than it really is, look no further. Tender asparagus and earthy mushrooms come together in a super-simple sauce that drapes the whole thing in herby butter. Enjoy this as a side dish with just about anything.
1 pound asparagus, trimmed and cut crosswise into 3-inch pieces
1 pound oyster or maitake mushrooms, trimmed and torn into bite-size pieces
2 teaspoons olive oil
3/4 teaspoon salt
2 teaspoons butter
1 tablespoon thyme leaves
Balsamic vinegar, for drizzling
1. Preheat the oven to 425F degrees. Line a rimmed baking sheet with aluminum foil. Arrange asparagus and mushrooms in an even layer on prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Roast in oven, stirring occasionally, until mushrooms are tender and beginning to turn golden, about 15 minutes. Add butter and thyme leaves. Once butter is melted, toss vegetables to coat, and roast about 5 minutes.
2. Arrange roasted vegetables on a platter and drizzle with balsamic vinegar.