skip to Main Content

The Perfect Roasted Asparagus

Andrew Zimmern's creative take on roasted asparagus involves cremini mushrooms and fresh thyme.
a pan of roasted asparagus
  • Yield 4 servings
  • Prep Time 5 minutes
  • Cook Time 7-8 minutes


  • 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.

Andrew Zimmern

Andrew Zimmern is an Emmy and four-time James Beard Award winning TV personality, chef, writer, teacher and social justice advocate.


More Like This

Thai stir fry
By Robin Asbell
Serve this tofu-and-veggie-packed dish over noodles or rice.
Socca with Spring Vegetables and Sesame Sauce
By Robin Asbell
For a fresh springtime dinner, try socca — essentially a savory pancake made from chickpea flour — topped with roasted seasonal veggies and a garlicky tahini sauce.
a plate with a veggie omelet
By Maddie Augustin
When spring turns to summer, swap the asparagus, mushrooms, shallots, and spinach for corn, zucchini, and cherry tomatoes.
Back To Top