Thursday, February 11, 2010

Roast Asparagus, Sweet Peppers, and Cremini Mushrooms with Rosemary

Before roasting
Recorded February 8, 2010. Prepared many times.
1/2 lb asparagus, tough ends snapped off, cut into 1-1/2 inch pieces
1 c sweet peppers sliced into 1 inch pieces
4 oz brown button (cremini) mushrooms, wiped clean and quartered
3 T extra virgin olive oil
generous grinds of black pepper
1 t fresh rosemary, finely minced
1 t soy sauce
1/8 t granulated garlic
After roasting
Place the pepper rings in a 8X8 metal pan in a cold toaster oven, and heat to 425 ºF. Dry roast for 5 minutes after it reaches temperature. Add the asparagus and mushrooms, and dry roast for another 10 minutes. Add the oil and seasonings, and mix well. Return to the oven for another 15 - 20 minutes until nicely roasted and colored. Salt lightly and serve. Serves 2 to 3. Variations: Use only the asparagus and leave whole. Combine with steamed rice or couscous as a side dish to roast and grilled meats. Use as a component of a risotto, such as roast wild mushroom and asparagus risotto.