Roasted Asparagus and Mushrooms with Chile-Lemon Salt

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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 4 servings, plus additional chile-lemon salt
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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 


  1. Preheat the oven to 425 degrees F.
  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.
  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.
  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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