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Food

Roasted Asparagus with Mushrooms and Ramps Recipe

Asparagus and mushrooms come together in this simple spring vegetable side.
Roasted Asparagus with Mushrooms and Ramps Recipe
Photo by Rupa Bhattacharya

Servings: 4
Prep time: 10 minutes
Total time: 25 minutes

Ingredients

2 bunches asparagus, trimmed
¼ cup|60 ml olive oil
kosher salt and freshly ground black pepper, to taste
6 ounces|175 grams ramps, trimmed and thinly sliced
1 (2-inch) piece ginger, peeled and minced
1 habanero, stemmed and sliced
12 ounces|325 grams mushrooms, cleaned
2 tablespoons mirin
1 lime, halved
black garlic powder, to taste
1 ½ ounces|35 grams nasturtium
½ bunch shiso leaves

Directions

  1. Heat the oven to 475°F. On a baking sheet, toss the asparagus with 2 tablespoons of the oil, salt, and pepper and roast until tender, about 10 minutes.
  2. Meanwhile, heat the remaining oil in a large skillet over medium-high. Add the ramps, ginger, and chile and cook until soft, 2 to 3 minutes. Add the mushrooms and cook until soft, about 4 minutes longer. Add the mirin and cook a minute more. Squeeze on the lime juice and toss to coat. Season with the black garlic powder.
  3. To serve, place the asparagus on a platter and top with the mushroom mixture. Garnish with the nasturtium and shiso.

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