Roasted Asparagus and Mushrooms with Chile-Lemon Salt

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings, plus additional chile-lemon salt
Level:
Easy

Ingredients
  • 1 pound cremini (baby bella) mushrooms, halved or quartered if large
  • 1 bunch asparagus, trimmed and cut into 1-inch lengths
  • 3 tablespoons extra-virgin olive oil
  • 2 dried arbol chiles, stemmed
  • 1 tablespoon kosher salt
  • 1 teaspoon finely grated lemon zest
Directions
  • Preheat the oven to 425 degrees F.

  • 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.


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