Easy to make quickly, can be used in tons of other things. Generally a Good Thing™ to have around the house in the fridge.
- ¾ bunch asparagus (about 8 medium spears)
- 2 portobello mushroom caps, sliced 1/4" thick
- 1 medium onion, cut in 1/4"-thick rings
- ½ Tbsp extra-virgin olive oil
Salt and pepper
Preheat the oven to 400˚F. Remove the woody ends of the asparagus by gently bending each stalk until it breaks -- it'll naturally snap off at the right spot. In a baking dish, toss the vegetables with the olive oil and season with salt and pepper. Roast for 12 to 15 minutes, until the vegetables have developed a light brown crust.
Credits: Men's Health