Roasted Asparagus and Mushrooms with Chile-Lemon Salt

Name: Roasted Asparagus and Mushrooms with Chile-Lemon Salt
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
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

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Level: Easy

Total: 25 min
Active: 10 min

Yield: 4 servings, plus additional chile-lemon salt

Level: Easy

Total: 25 min
Active: 10 min

Yield: 4 servings, plus additional chile-lemon salt

Ingredients

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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

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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Roasted Asparagus and Mushrooms with Chile-Lemon Salt

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