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.

All you asparagus lovers out there will want to check out this Sautéed Asparagus and Mushrooms recipe—simple but flavorful and makes a fantastic side dish or topping for pasta or risotto. In my over ...

Peel and trim the asparagus. Slice the stalks diagonally 1/4 inch thick; reserve the stems and peelings. In a saucepan, combine the asparagus trimmings, onion, wine and 6 cups of water.

Asparagus and wild mushrooms, like morels or hen-of-the-woods, are roasted in olive oil, then glazed with butter for more dimension. This simple side from chef Sarah Grueneberg is finished with a ...

2 tablespoons plus 1 teaspoon soy sauce. 1 tablespoon toasted sesame oil. 1 tablespoon dark brown sugar. 1 tablespoon maple syrup. 1 large garlic clove, finely grated ...

Savour the flavours of this roasted mushrooms and asparagus salad, complemented by tender soft-boiled eggs and elevated with a tantalising herb vinaigrette. Recipe compliments of the South African ...

Savour the flavours of this roasted mushrooms and asparagus salad, complemented by tender soft-boiled eggs and elevated with a tantalising herb vinaigrette. Recipe compliments of the South African ...

1 pound wild mushrooms, such as oyster, shiitake (stems removed) and chanterelle, torn into bite-size pieces 5 large scallions, cut into 3-inch lengths Olive oil ...

2 tablespoons butter; 2 tablespoons olive oil; 2 medium leeks, thoroughly washed and cut into 1/2-inch slices, about 2 cups; 16 ounces wild mushrooms, roughly cut into bite-sized pieces ...