The only hard part of making this recipe is remembering to prep and get it into the oven before anything else.
Toss the asparagus with garlic, mushrooms, tomatoes with some olive oil, balsamic vinegar, salt and pepper, and herbs, wrap in parchment packets, then slow bake it in the oven for about an hour at 200 degrees. It’s that simple, and it’s always perfect and cooked through evenly without sogginess.
Prep time: 10 minutes
Cooking time: 75-90 minutes
1 bunch asparagus, ends trimmed
2 portobello mushrooms, 1/4 “ slices, chopped in 2” pieces, or 1 cup sliced button or cremini
4 cloves garlic, chopped
A swirl of extra virgin olive oil, amount as you prefer
A splash of balsamic vinegar
Handful of grape tomatoes or 1/2 cup quartered tomatoes
Salt and pepper, to taste
Optional: 1 T fresh lemon juice after cooking
Optional: culinary herbs
Pre-heat oven to 200 degrees and toss the ingredients together in a large bowl. To make packets you’ll need a stapler handy.
a) Begin with one 2-foot length of parchment paper, place a mini “log pile” of vegetables in the middle of the sheet.
b) Pull up the long sides and fold them together once or twice, so that you can staple them along the length a few times, then do each short end.
c) Put in the pre-heated 200 degree oven and check for doneness around 75 minutes. Open a packet and pierce a stalk with a fork. If there’s some resistance, add 15 minutes.
Sounds complicated but after you do it once, you won’t make asparagus any other way.
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