This is the much-anticipated recipe for the perfect side dish to accompany our delicious Traditional Salmon Patties. Roasted asparagus with mushrooms and prosciutto can even be tossed with pasta if you want to turn this side into a main attraction.
Sheet Pan Asparagus with Mushrooms and Prosciutto
Ingredients
- 1 bunch asparagus (about 1 pound), trimmed
- 8 ounce package of sliced mushrooms
- 6 very thin slices prosciutto, cut into bits
- 2 tablespoons extra-virgin olive oil
- Salt and Pepper to taste
Directions
Preheat oven to 425°F.
Toss asparagus, mushrooms, prosciutto, oil, pepper and salt together on a large, foil lined, sheet pan. Roast, stirring once, until the vegetables are tender and browned, 20 to 25 minutes. If you want to crisp this dish up a little, broil for a few minutes on high before taking out of the oven.
Serve as a dynamite side. Switch to a main dish by tossing with pasta and alfredo sauce.
I am so stealing your pasta tossing idea! Cannot wait for the first spring asparagus.
I can’t either – it’s going to be delicious! Great to hear from you,
Kelli, thanks! And thanks for sharing your great posts every week!
At the end of the day, add the dried Shiitake mushrooms. While the stock is still warm, toss in ~ 90-120 grams (~ 3-4 oz.
I make asparagus often but I never would have thought of this combination. Thanks…I can’t wait to give this recipe a try. I’m pinning.