Asparagus is rich in vitamins A and K and a good source of saponins,
which possess anti-cancer properties and the potential to improve blood pressure. Asparagus also contains a prebiotic called inulin, which promotes a healthy digestive tract.
Fresh Asparagus is one of the easiest green vegetables to prepare. It cooks quickly and pairs well with citrus and herbs. Serve this dish with any fish, grilled tilapia or grilled chicken breast. (see recipe links below)
4-5 servings
You’ll need:
1 lb. Asparagus, bend to snap tough parts off and rinse thoroughly
4-5 large Monterrey mushrooms, cleaned, stems cut off and sliced
1-1/2 Tbsp. minced garlic
3 Tbsp. extra virgin olive oil
1-1/2 Tbsp. lemon juice
1 Tbsp. parsley flakes
1 Tbsp. poultry seasoning
1/8 tsp. ground sea salt (optional)
1/4 tsp. ground black peppercorns
Non-stick olive oil spray
Preheat oven to 400 degrees Fahrenheit.
Spray a baking sheet with Non-stick olive oil spray. Arrange Asparagus in a single layer in the center of the baking sheet. On the outside of the baking sheet, along the lipped edges, arrange the sliced mushrooms in a single layer.
In a small bowl or Pyrex measuring cup, whisk together the garlic, lemon juice, EVOO, parsley and poultry seasoning.
Pour the dressing mixture over the sliced mushrooms and asparagus, using a pair of silicone coated tongs, move the stalks around to make sure that each stalk is coated. Then add freshly ground (optional) sea salt and black pepper all around the tops of the asparagus and mushrooms.
Bake for 10 minutes. Take out baking sheet and using coated tongs, mix the mushrooms for proper browning. Put back into oven for an additional 2 minutes, or until asparagus is tender and mushrooms are nice and brown.
Serving Suggestion: Use the coated tongs to transfer the asparagus to one end of an oblong serving platter and leave tongs on the platter. Put mushrooms and roasted garlic, along with other drippings, into a small serving bowl. Serve the small bowl at the other end of the oblong platter with a regular (un-slotted) serving spoon.
Karen’s Note: I enjoy the bright green color and complimentary fresh taste of the asparagus served with fish or grilled chicken. My family loves the garlic roasted mushrooms served right on top of my husband Frank’s Grilled Tilapia in a Pouch or Key West Grilled Chicken Breasts and Pineapple.
which possess anti-cancer properties and the potential to improve blood pressure. Asparagus also contains a prebiotic called inulin, which promotes a healthy digestive tract.
Fresh Asparagus is one of the easiest green vegetables to prepare. It cooks quickly and pairs well with citrus and herbs. Serve this dish with any fish, grilled tilapia or grilled chicken breast. (see recipe links below)
4-5 servings
You’ll need:
1 lb. Asparagus, bend to snap tough parts off and rinse thoroughly
4-5 large Monterrey mushrooms, cleaned, stems cut off and sliced
1-1/2 Tbsp. minced garlic
3 Tbsp. extra virgin olive oil
1-1/2 Tbsp. lemon juice
1 Tbsp. parsley flakes
1 Tbsp. poultry seasoning
1/8 tsp. ground sea salt (optional)
1/4 tsp. ground black peppercorns
Non-stick olive oil spray
Preheat oven to 400 degrees Fahrenheit.
Spray a baking sheet with Non-stick olive oil spray. Arrange Asparagus in a single layer in the center of the baking sheet. On the outside of the baking sheet, along the lipped edges, arrange the sliced mushrooms in a single layer.
In a small bowl or Pyrex measuring cup, whisk together the garlic, lemon juice, EVOO, parsley and poultry seasoning.
Pour the dressing mixture over the sliced mushrooms and asparagus, using a pair of silicone coated tongs, move the stalks around to make sure that each stalk is coated. Then add freshly ground (optional) sea salt and black pepper all around the tops of the asparagus and mushrooms.
Bake for 10 minutes. Take out baking sheet and using coated tongs, mix the mushrooms for proper browning. Put back into oven for an additional 2 minutes, or until asparagus is tender and mushrooms are nice and brown.
Serving Suggestion: Use the coated tongs to transfer the asparagus to one end of an oblong serving platter and leave tongs on the platter. Put mushrooms and roasted garlic, along with other drippings, into a small serving bowl. Serve the small bowl at the other end of the oblong platter with a regular (un-slotted) serving spoon.
Karen’s Note: I enjoy the bright green color and complimentary fresh taste of the asparagus served with fish or grilled chicken. My family loves the garlic roasted mushrooms served right on top of my husband Frank’s Grilled Tilapia in a Pouch or Key West Grilled Chicken Breasts and Pineapple.
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