Easter

Asparagus Mushroom Poutine With BOU Gravy

by:
March 19, 2018
Photo by Staff Writer
Author Notes

This unique Easter recipe, Asparagus and Mushroom Poutine utilizes BOU, the better for you cubes. —hannah

  • Serves 3 servings
Ingredients
  • 1 pound asparagus ends trimmed
  • 8 ounces cremini mushrooms with the oil, salt, pepper in a large bowl. Transfer to a parchment-covered baking sheet in an even layer
  • 2 tablespoons olive oil
  • pinch of salt
  • black pepper to taste
  • 3/4 cup grated parmesan cheese
In This Recipe
Directions
  1. Preheat oven to 450°.
  2. 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.
  3. Roast for 20 minutes. Sprinkle the parmesan over top, then bake for 5 more minutes.
  4. Meanwhile, make the BOU gravy by whisking 1 BOU Mushroom Gravy Cube with ½ cup of boiling water over high heat.
  5. Transfer the vegetables, scraping up all the parmesan, to a serving platter. Drizzle the gravy over top. Serve immediately. Enjoy!

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