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Roasted Asparagus with Mushrooms and Tomatoes

Recipe By: Bruce Bradley
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Salads &amp, Sides
Servings: 4

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  • 1 pound fresh asparagus tough ends trimmed off
  • 1-2 tablespoons olive oil avocado oil, or melted butter
  • ½ cup cherry tomatoes halved
  • 2/3 cup fresh mushrooms quartered
  • 1-2 tablespoons balsamic vinegar
  • 1 green onion chopped (optional)
  • ¼ cup shredded Parmesan cheese
  • salt and pepper to taste


  • 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.
  • 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.
  • When asparagus is ready, removed from the oven and sprinkle with Parmesan cheese and serve immediately.


We recommend using organic ingredients whenever possible.