Roasted Asparagus and Mushrooms, from the spring issue of Food & Wine magazine, is fine recipe to go with any spring dish, from brisket (Passover!) to ham (Easter!) It’s meaty tasting enough to even serve as a vegetarian main course.
Roasted Asparagus and Mushrooms
1 pound asparagus, trimmed and halved crosswise
1 pound hen-of-the-woods or oyster mushrooms, or 8 ounces morel mushrooms
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 tablespoon fresh thyme leaves
1 cup loosely packed watercress or arugula (about 1/4 ounce)
Flaky sea salt (preferably Maldon)
Aged balsamic vinegar (preferably San Giacomo Essenza Balsamic), for drizzling
Preheat oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil. Arrange asparagus and mushrooms in an even layer on prepared baking sheet. Drizzle with olive oil, sprinkle with kosher salt, and toss to coat. Roast in preheated oven, stirring occasionally, until charred and tender, about 15 minutes. Add butter and thyme leaves. Once butter is melted, toss vegetables to coat, and roast until glazed, about 5 minutes.
Arrange roasted vegetables on a platter, top with watercress, and season with flaky sea salt to taste. Drizzle with balsamic vinegar.
