Shows
In the Kitchen
Roasted Asparagus and Mushrooms with Chile-Lemon Salt
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 servings, plus additional chile-lemon salt
Share This Recipe
- 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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Naomi Pomeroy
Barley Salad with Asparagus and Mushrooms
16m
Intermediate
CLASS
PREMIUM
14m
Easy
CLASS
PREMIUM
Michael Symon
Dairy-Free Cream of Wild Mushroom and Barley Soup
31m
Easy
CLASS
PREMIUM
Raquel Pelzel
Umami-Roasted Vegetables
19m
Easy
CLASS
Take a Class on
Food Network Kitchen
Ashley Christensen
Asparagus-Mushroom Sauté with Cream
8m
Easy
CLASS
Alex Guarnaschelli
Roasted Asparagus with Salsa Verde
12m
Easy
CLASS
