ROASTED ASPARAGUS and MUSHROOMS
1 small bunch medium-thick asparagus, ends trimmed (see note below) ~ I never buy the really thin asparagus because it's almost impossible to get it al dente. Julia Child once did a tv show where she demonstrated the correct way to eat asparagus was to hold it by the end and nibble it from the tip down. Asparagus should always be cooked al dente (especially when steamed), even if you prefer to use a knife and fork. Obviously the al dente rule applies primarily to steamed asparagus, but I still prefer medium stalks. Medium asparagus will be just as tender, especially if you use a vegetable peeler on the bottom 1/3 of the stalk.
about 6-10 white button mushrooms, brushed clean & cut in half (or 3-4 thick slices if they're big)
1-2 TB extra virgin olive oil
1-2 tsp. Kosher salt
1 tsp. coarse ground black pepper
2-3 tsp. balsamic vinegar
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Preheat oven to 425. Line a baking sheet with foil and spray with olive oil non-stick spray.
Prepare asparagus by trimming about 1/4" off the ends. (NOTE: If you don't want to spend the time, just cut about 1" off the bottom or whatever is necessary ~ but this way, you'll gain at least 1" more on each stalk.) Then use a vegetable peeler to peel the white off the bottom (as far up as it goes) on each stalk ~ it should be green underneath the white, but you may need to trim a little more off the bottom of some of the stalks.
Put the prepared vegetables in a rectangle pan and gently toss with the oil, salt and pepper until they’re evenly coated. Then spread them in a single layer on the baking sheet.
Roast for 10 minutes or until the vegetables are tender and very lightly browned, turning once or twice. Put them on a serving platter and sprinkle with the balsamic vinegar (tossing gently to coat). If you need more salt & pepper, add it before you toss.
Serve hot or room temperature. Serves 2-4