ROASTED ASPARAGUS AND MUSHROOMS WITH CHILE-LEMON SALT

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Roasted Asparagus and Mushrooms with Chile-Lemon Salt image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings, plus additional chile-lemon salt

Number Of Ingredients 6

1 pound cremini (baby bella) mushrooms, halved or quartered if large
1 bunch asparagus, trimmed and cut into 1-inch lengths
3 tablespoons extra-virgin olive oil
2 dried arbol chiles, stemmed
1 tablespoon kosher salt
1 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the mushrooms and asparagus with the oil on a baking sheet and roast, stirring once, until tender and brown in spots, about 15 minutes.
  • Meanwhile, grind the chiles in a spice grinder until coarsely ground into flakes. Mix the chiles with the salt and lemon zest in a small bowl.
  • Transfer the asparagus and mushrooms to a serving bowl and sprinkle with 1/2 teaspoon of the chile-lemon salt.

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