Roasted Asparagus with Mushrooms

Simple enough for a weeknight supper, yet delicious enough for company. Buy fresh spring asparagus while it is young and tender.


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


1/2 teaspoon dried thyme

salt and pepper to taste

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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