Ingredients
1 pound thin to medium asparagus spears, snap off woody stems
1/2 pound white or cremini mushrooms, sliced
2 large cloves garlic, thinly sliced
3 tablespoons olive oil
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon dried thyme
salt and pepper to taste
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 425°. Coat a large baking pan with non-stick cooking spray.
Place trimmed asparagus spears, mushrooms and garlic in a ziplock bag.
In a small bowl whisk together olive oil, honey and thyme. Pour into bag. Shake bag to coat vegetables evenly.
Spread vegetables out on prepared baking pan. Bake 15 minutes. Stir. Continue baking another 5 minutes. Remove from oven. Transfer to a platter. Sprinkle with salt and pepper.
Serves: 4
Place trimmed asparagus spears, mushrooms and garlic in a ziplock bag.
In a small bowl whisk together olive oil, honey and thyme. Pour into bag. Shake bag to coat vegetables evenly.
Spread vegetables out on prepared baking pan. Bake 15 minutes. Stir. Continue baking another 5 minutes. Remove from oven. Transfer to a platter. Sprinkle with salt and pepper.
Serves: 4
