Roasted Asparagus with Mushrooms and Tomatoes
Recipe type: Salads & Sides
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound fresh asparagus, tough ends trimmed off
  • 1-2 tablespoons olive oil, avocado oil, or melted butter
  • ½ cup cherry tomatoes halved
  • ⅔ cup fresh mushrooms, quartered
  • 1-2 tablespoons balsamic vinegar
  • 1 green onion, chopped (optional)
  • ¼ cup shredded Parmesan cheese
  • salt and pepper to taste
  1. Preheat oven to 425 degrees F. Place trimmed asparagus on rimmed baking sheet and drizzle with oil/butter. Roll the asparagus around in the oil/butter to coat.
  2. Arrange mushrooms, tomatoes, and green onions on top of asparagus. Drizzle with balsamic vinegar and a little salt and pepper to taste. Roast for 6-12 minutes or until tender with a little crunch. Thinner spears of asparagus will take 6-8 minutes while thicker spears make take as much as 12-15 minutes.
  3. When asparagus is ready, removed from the oven and sprinkle with Parmesan cheese and serve immediately.
We recommend using organic ingredients whenever possible.
Recipe by Bruce Bradley at