Side dishe for 6

Roasted Asparagus And Mushrooms

Name: Roasted Asparagus And Mushrooms
Total time: 27 min
Yield: 6 servings
Cuisine: American
Ingredients: nonstick cooking spray; 1 bunch fresh asparagus; 8 oz fresh mushrooms; 2 1/2 tsp olive oil; kosher salt (optional); freshly ground black pepper (optional); 1/4 tsp garlic powder; 1/4 tsp onion powder; 2 sprigs fresh rosemary; grated or shredded parmesan cheese (optional)

$2.59for 427 minServes 6

Asparagus and mushrooms roast with olive oil, rosemary, and mild seasonings until tender and lightly browned.

Photo: foodfaithfitness.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Asparagus, a little$3.49/lb typical	a little	$0.13Typical price
	Mushrooms, 8 oz$0.40/oz typical	8 oz	$3.20Typical price
	Mint, a little$1.99 each typical	a little	$0.16Typical price
	Parmesan, 0.25 oz$0.55/oz typical	0.25 oz	$0.14Typical price
Total for the servings shown		$3.88

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilOlive and cooking oilSalt and pepperDried spices (cumin, paprika, chili powder, oregano)

Not included in the cost.

27 minstart to table
Easydifficulty
6servings as written
$typical cost tier

American Vegetarian Gluten-free Low-carb Budget Side dishes Cold-weather comfort Winter Spring

Typical price

$0.65 per serving$2.59 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

nonstick cooking spray
1 bunch fresh asparagus
8 oz fresh mushrooms
2 1/2 tsp olive oil
kosher salt (optional)
freshly ground black pepper (optional)
1/4 tsp garlic powder
1/4 tsp onion powder
2 sprigs fresh rosemary
grated or shredded parmesan cheese (optional)

Steps

Heat the oven to 425 F and coat a large baking sheet with cooking spray.
Trim the asparagus and halve the mushrooms.
Toss the vegetables with olive oil, salt, pepper, garlic powder, and onion powder.
Spread the vegetables on the baking sheet with the rosemary sprigs.
Roast at 425 F for 15 to 17 minutes, until tender and browned.
Remove the rosemary and sprinkle the vegetables with parmesan.