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Spring Asparagus and Wild Mushrooms

Spring Asparagus and Wild Mushrooms

A medley of mushrooms and tender asparagus make a delightful side dish.


4 side-dish servings

Prep Time

20 minutes

Total Time

35 minutes


  • 3cups halved cremini, shiitake, and/or button mushrooms
  • 2tablespoons white wine
  • 2teaspoons snipped fresh tarragon
  • 1pound asparagus spears
  • 1tablespoon olive oil
  • 1/4teaspoon salt
  • 1/4teaspoon black pepper
  • Snipped fresh tarragon (optional)


  1. In a medium bowl toss together mushrooms, wine and 2 teaspoons tarragon; set aside.
  2. Snap off and discard woody bases from asparagus. Place asparagus in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
  3. Roast, uncovered, in a 400ºF oven for 5 minutes. Add mushroom mixture to the pan; toss gently to combine. Return to oven; roast about 10 minutes more or until asparagus is crisp tender. If desired, garnish with additional fresh tarragon.

Nutrition Facts

Per serving (recipe makes 4 side-dish servings)

Calories 64kcal
Carbohydrate Total 5g
Total Sugars 2g
Fiber 2g
Total Fat 4g
Saturated Fat 1g
Cholesterol 0mg
Sodium 151mg
Protein 4g
Potassium 361mg

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