Author Notes: This unique Easter recipe, Asparagus and Mushroom Poutine utilizes BOU, the better for you cubes. —Staff Writer
Serves: 3 servings
pound asparagus ends trimmed
ounces cremini mushrooms with the oil, salt, pepper in a large bowl. Transfer to a parchment-covered baking sheet in an even layer
tablespoons olive oil
pinch of salt
black pepper to taste
cup grated parmesan cheese
- Preheat oven to 450°.
- Toss the asparagus and mushrooms with the oil, salt and pepper in a large bowl. Transfer to a parchment-covered baking sheet in an even layer.
- Roast for 20 minutes. Sprinkle the parmesan over top, then bake for 5 more minutes.
- Meanwhile, make the BOU gravy by whisking 1 BOU Mushroom Gravy Cube with ½ cup of boiling water over high heat.
- Transfer the vegetables, scraping up all the parmesan, to a serving platter. Drizzle the gravy over top. Serve immediately. Enjoy!