1 lb of fresh Asparagus – trimmed
2 Cups mushrooms (this time of year you can use fresh local morels) rinsed and quartered
olive oil to coat vegetables
1 sprig of fresh rosemary sprinkled over asparagus
2 cloves garlic – sliced
1/4 teas. black pepper
1 teas. kosher salt
In medium bowl combine all ingredients and mix thoroughly. Roast at 475 degrees in oven for about 8 minutes or until asparagus is crisp-tender.
You can find the asparagus at the market.
