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- 2 lbs. of asparagus
- 1 cup Cremini mushrooms
- 2 tbs. fresh thyme
- 2 tbs. fresh lemon juice
- 6 tbs. olive oil, plus just enough to coat the asparagus
- Salt and pepper (to taste)
- Reggianno Parmesan (optional)
- Truffle oil (optional)
Preheat oven to 500 degrees.
Brush 2 lbs. of asparagus with just enough olive oil to coat sparingly. Sprinkle with sea salt.
Roast on a cookie sheet for 7-8 minutes.
While the asparagus is roasting, combine thinly shaved cremini mushrooms with thyme, lemon juice, olive oil and salt and pepper.
Arrange the asparagus on a platter, arrange the mushroom mixture on top of the spears and garnish with shaved curls of Reggianno Parmesan. Optional: Try adding 1 tbs. of truffle oil for an elegant touch.
This recipe originally appeared in “The Splendid Stalk” in the May/June 2002 issue of Experience Life.