Asparagus with Red Potatoes
1 lb. asparagus
½ lb. mushrooms, quartered
4 red potatoes, cubed
1 Tbsp. olive oil
1 lemon
Salt and pepper
Trim the asparagus and cut into 2-inch pieces. Preheat the oven to 450 degrees. Line two large baking sheets with parchment paper. In a large bowl, toss potatoes and mushrooms in 1 tablespoon olive oil. Pour onto the first baking sheet. Sprinkle with salt and pepper. Lay the asparagus out on the second baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Remove the asparagus from the oven after 15-20 minutes or until just starting to get soft. Roast the potatoes and mushrooms another 20 minutes or until slightly browned, turning halfway through. Toss cooked vegetables in a large bowl with lemon juice. Add salt and pepper to taste. Serve warm.
½ lb. mushrooms, quartered
4 red potatoes, cubed
1 Tbsp. olive oil
1 lemon
Salt and pepper
Trim the asparagus and cut into 2-inch pieces. Preheat the oven to 450 degrees. Line two large baking sheets with parchment paper. In a large bowl, toss potatoes and mushrooms in 1 tablespoon olive oil. Pour onto the first baking sheet. Sprinkle with salt and pepper. Lay the asparagus out on the second baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Remove the asparagus from the oven after 15-20 minutes or until just starting to get soft. Roast the potatoes and mushrooms another 20 minutes or until slightly browned, turning halfway through. Toss cooked vegetables in a large bowl with lemon juice. Add salt and pepper to taste. Serve warm.