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| Baked Asparagus with Portobello Mushrooms and Thyme |
"Asparagus and portobello mushroom paintings brilliant collectively, mainly while baked in the oven. You can use any herbs you want, however our family loves thyme."
Ingredients :
- 2 kilos fresh asparagus, trimmed
- 2 portobello mushroom caps, reduce into strips
- 2 tablespoons olive oil
- three sprigs fresh thyme, leaves removed
- salt and freshly ground black pepper
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 25M |
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- Preheat the oven to 450 ranges F (230 levels C). Lightly grease a baking sheet.
- Combine asparagus and portobello mushrooms in a bowl and drizzle with olive oil. Season with thyme, salt, and pepper. Mix properly to combine. Spread in a single layer on the prepared baking sheet.
- Bake in the preheated oven till asparagus is smooth, approximately 8 mins. Turn and bake for a further eight to 12 mins, relying at the thickness of asparagus spears. Season with salt and pepper.
Notes :
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