Description
This quick and easy springtime side is sure to delight. Roasted asparagus topped with savory mushrooms covered in an umami-rich miso sauce.
Ingredients
Scale
- 1 Bunch Fresh Asparagus (Trimmed)
- ½ lb Baby Bella Mushrooms (Chopped)
Sauce:
- ¼ Cup Vegetable Broth
- 3 Tbsp Miso Paste
- 2 Tbsp Liquid Aminos or Soy Sauce
- 1 tsp Tapioca Starch
Instructions
- Preheat the oven to 400°F.
- Wash and prepare all produce.
- Arrange the asparagus on a baking sheet and drizzle with olive oil.
- Bake for 15-20 minutes. Turning once to insure even browning.
- While the asparagus cooks, make the sauce. In a sauce pan over medium heat, add all the sauce ingredients.
- Bring to a boil and stir to combine. Set aside.
- Cook the mushrooms. On a frying pan over high heat cook the mushrooms with a little olive oil. Stir frequently to keep from burning. Cook until browned. Approx. 7 minutes.
- When asparagus is done place on a platter and top with the cooked mushrooms. Finally add the sauce on top and Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Keywords: Roasted Asparagus with Miso Mushrooms
