’tis the season for asparagus, asparagus and more asparagus.  Even though our 30-year old bed seems to be dwindling we still get our fill for a week or two.  When I have more than we care to eat in one day I will cook it in some veggie broth for a few minutes then puree it for the freezer and future soup making.

Yesterday for lunch we had it oven roasted with mushrooms, garlic and sunflower seeds.

Here’s the recipe:

1 pound or more sliced asparagus, washed and dried

4 oz. or more of cleaned sliced mushrooms – any type

2 T. or more sunflower seeds

1-2 T. Olive Oil

1 pressed clove of garlic

Salt and Pepper to taste

Add the olive oit to large bowl  and mash in the garlic, salt and pepper until well mixed.  Toss in the asparagus, sunflower seeds and mushrooms and mix with a spatula until everything is well coated with the oil.  Place in a greased pan, large enough so the vegetables are in a single layer as much as possible.  Roast in a 400 degree oven for 15-20 minutes until done as you like them.

We served it with our favorite Instant Pot brown rice risotto.

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