Spring is a wonderful time to enjoy fresh asparagus, particularly with aged balsamic vinegar. In a recent Food and Wine magazine, I discovered a wonderful recipe for roasted asparagus and mushrooms from Sarah Grueneberg.
We had an opportunity to sample this delicious recipe this Easter and plan on making it a regular “side” for future meals. Furthermore, it gave us a great opportunity to feature our Goccia d’Oro balsamic vinegar which is drizzled over the top. It’s like putting icing on a cake, the balsamic vinegar adds definition and “gravitas” to most any dish. This proved to be no exception.
Roasted Asparagus and Mushrooms with Balsamic Vinegar
- 1 pound asparagus trimmed and halved crosswise
- 1 pound hen-of-the-woods or oyster mushrooms or 8 ounces morel mushrooms
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 cup loosely packed watercress or arugula about 1/4 ounce
- Flaky sea salt preferably Maldon
- Balsamic Vinegar for drizzling
- Preheat oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil. Arrange asparagus and mushrooms in an even layer on prepared baking sheet. Drizzle with olive oil, sprinkle with kosher salt, and toss to coat. Roast in preheated oven, stirring occasionally, until charred and tender, about 15 minutes. Add butter and thyme leaves. Once butter is melted, toss vegetables to coat, and roast until glazed, about 5 minutes.
- Arrange roasted vegetables on a platter, top with watercress, and season with flaky sea salt to taste. Drizzle with balsamic vinegar.