This yummy side is a quick and easy dish is a sure-to-please option at your dinner table.
lb(s) cremini (baby bella) mushrooms, halved or quartered if large
bunch asparagus, trimmed and cut into 1-inch lengths
Tbsp extra-virgin olive oil
dried arbol chiles, stemmed
Tbsp kosher salt
tsp finely grated lemon zest
You'll be able to make 4 servings of this dish and have some leftover chile-lemon salt
Preheat the oven to 425ºF.
Toss the mushrooms and asparagus with the oil on a baking sheet and roast, stirring once, until tender and brown in spots, about 15 minutes.
Meanwhile, grind the chiles in a spice grinder until coarsely ground into flakes. Mix the chiles with the salt and lemon zest in a small bowl.
Transfer the asparagus and mushrooms to a serving bowl and sprinkle with 1/2 teaspoon of the chile-lemon salt.