Asparagus with Artichoke and Mushroom
1 pound (1 bunch) asparagus washed and cut the ends
8 oz. mushrooms, sliced
1 (8oz.) package of artichoke hearts frozen or canned
3 tbsp. olive oil
1 tsp salt
½ tsp freshly ground black pepper
1 tbsp tarragon leaves
Preheat oven to 425 degrees.
Spread out the asparagus in a single layer on a cookie sheet. Add the sliced mushroom and artichoke hearts over the asparagus. Drizzle the olive oil on top and then sprinkle the salt, black pepper and tarragon leaves. Roast the asparagus for 10 minutes in the oven. Remove from oven and enjoy immediately.
(The secret in this recipe is to have the oven very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy).
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