Roasted Asparagus and Mushrooms with Chile-Lemon Salt
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 servings, plus additional chile-lemon salt
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.
