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