Lemon Roasted Asparagus

This lemon roasted asparagus recipe is so easy and makes the perfect light and bright veggie side. Just 7 ingredients, 10 minutes in the oven to roast, and a super-easy clean-up!

Ingredients

1 lb fresh asparagus , trimmed
2 tbsp olive oil
2 cloves garlic , minced
2 tbsp parmesan , grated
1 lemon , thinly sliced
2 tbsp freshly squeezed lemon juice (approx. 1 lemon)
½ tsp sea salt
¼ tsp ground black pepper

Directions

Preheat your oven to 400 degrees F and line a rimmed baking sheet with parchment paper.

Add the asparagus, lemon slices, olive oil, freshly squeezed lemon juice, sea salt, ground black pepper, minced garlic, and parmesan cheese to the baking sheet.

Toss to evenly coat.

Place in the oven and roast for 8-10 minutes or until the asparagus is crisp on the outside and tender in the center.

Sautéed Mushrooms

Sautéed Mushrooms

Ingredients

2 tbsp Butter
2 tbsp Light olive oil
24 oz baby bella (cremini) mushrooms
garlic salt
black pepper, freshly ground
1.50 tbsp fresh lemon juice
1 tbsp fresh parsley, finely chopped

Directions

Rinse and quickly pat dry mushrooms (go on and rinse them, you have my permission :)). Cut off stems to be parallel with the base of the mushroom (important for sautéing ease).

In a large heavy pan over medium heat, add 2 Tbsp butter and 2 Tbsp oil. Once oil is hot, add mushrooms in a single layer, cut-side-down (cook in batches if your pan is smaller). Sprinkle with garlic salt and pepper. Sautee until bottoms are browned (5 min), then flip over, season again with garlic salt and pepper and sautee until browned on the second side (5 min).

Squeeze in 1 1/2 Tbsp lemon juice and sprinkle with 1 Tbsp parsley. Stir mushrooms and cook another 1-2 min, adding more seasoning to taste. Remove from heat and serve.