Roasted Asparagus And Portobello Mushrooms

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serves/makes:

ready in:
30-60 minutes

ingredients

2 leeks, thickly sliced lengthwise
1/4 cup walnut oil
2 large portobello mushrooms, stems removed and thickly sliced
2 bunches fresh asparagus spears, trimmed
3 teaspoons balsamic vinegar
1 teaspoon coarsely ground salt
1 teaspoon freshly ground black pepper
1/2 teaspoon herbes de Provence

directions

Toss the leeks with 1/3 of the walnut oil in a large roasting pan. Spread the leeks in the pan. Roast at 450 degrees F for 5 to 10 minutes, stirring occasionally.

Toss the mushrooms with half of the remaining walnut oil and add to the roasting pan. Roast for 5 to 10 minutes, stirring occasionally.

Toss the asparagus with the remaining walnut oil and add to the roasting pan. Drizzle the balsamic vinegar over the vegetables and sprinkle with the salt and pepper. Roast for 10 to 15 minutes longer or until the vegetables are tender-crisp, stirring occasionally.

Sprinkle with the herbes de Provence and toss. Serve hot or at room temperature.

added by

LurkingChef

nutrition data

Nutritional data has not been calculated yet.

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