Recipe courtesy of Reed Hearon
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 550 degrees fahrenheit (or the highest setting).

Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.

Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.

Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.

IDEAS YOU'LL LOVE

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Warm Mushroom Salad

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Ree Drummond

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

White Bean Tuna Salad

Recipe courtesy of Giada De Laurentiis

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Grilled Asparagus

Recipe courtesy of Carol Kurt

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking