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In the Kitchen
Recipe courtesy of Valerie Bertinelli
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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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 servings, plus additional chile-lemon salt
Ingredients
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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