Roasted Asparagus


Roasted Asparagus

Part of Ep. 1802 Ep. 1802 - Asparagus, Grass and Daffodils

Yield: Serves 4-6.

Credit: Recipe courtesy of Jack Kaestner, executive chef of the Oconomowoc Lake Club


1 lb. asparagus, bottom ends snapped off
8 oz. Shitake mushrooms, stems removed
or 4 oz Morels in 1/3-inch slices
2 Tbsp. olive oil or clarified butter
8 cups mixed greens
2 cups cooked wild rice (optional)
Parmesan cheese
Salt and fresh ground pepper to taste

Zest of one lemon
3 Tbsp. lemon juice
1 tsp. fresh sage, tarragon or chervil
1/4 cup extra-virgin olive oil
Salt and fresh ground pepper to taste


Place asparagus and mushrooms in bowl and sprinkle with salt, pepper and oil. Spread in single layer on baking sheet and place in oven. Roast asparagus and mushrooms in 400 or 450° oven for 4-8 minutes depending on thickness. Edges will soften and darken a bit. Let cool. Toss greens with a little salt, pepper and dressing to taste. Sprinkle with cooked wild rice for a more substantial salad. I think wild rice and asparagus make a great combination. Top with asparagus, mushrooms and cheese. Enjoy!


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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