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Roasted Asparagus and Mushrooms with Chile-Lemon Salt

Roasted Asparagus and Mushrooms with Chile-Lemon Salt
PREP TIME
10 min
COOK TIME
15 min
YIELDS
4 servings

This yummy side is a quick and easy dish is a sure-to-please option at your dinner table.

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Ingredients

1
lb(s) cremini (baby bella) mushrooms, halved or quartered if large
1
bunch asparagus, trimmed and cut into 1-inch lengths
3
Tbsp extra-virgin olive oil
2
dried arbol chiles, stemmed
1
Tbsp kosher salt
1
tsp finely grated lemon zest
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Directions

Notes

You'll be able to make 4 servings of this dish and have some leftover chile-lemon salt

Step 1

Preheat the oven to 425ºF.

Step 2

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.

Step 3

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.

Step 4

Transfer the asparagus and mushrooms to a serving bowl and sprinkle with 1/2 teaspoon of the chile-lemon salt.

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