Yield: 4 to 6 Servings

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Not just plain Asparagus.

• 1bunch fresh asparagus, trimmed
• ½lb fresh mushrooms, quartered
• 2sprigs fresh rosemary, minced
• 2tsp olive oil
• kosher salt to taste
• freshly ground black pepper to taste

Preheat oven to 450°F. Lightly spray a cookie sheet with vegetable cooking spray.

Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.