Roasted Asparagus with Mushrooms

Roasting brings out the flavor of the vegetables

1 bunch fresh asparagus
½ lb. fresh mushrooms thickly sliced
1 teaspoon fresh rosemary or oregano
1-2 shallots coarsely chopped (optional)
2 Tablespoons olive oil
½ teaspoon kosher salt
Ground black pepper

Preheat oven to 450 degrees.

Rinse the asparagus and snap off the tough bottom ends.  Toss the asparagus and mushrooms with olive oil to coat generously.  Add the shallots to the bowl and toss.  Season the asparagus and mushrooms with rosemary, salt, and freshly ground pepper to taste.  Place the coated asparagus on a heavy duty baking sheet.  Roast for 5 minutes and flip the asparagus and roast another 5 minutes depending on the size of the asparagus

~ 4 – 6 servings

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