Asparagus & Mushrooms

Sunday tends to be a meal prep day for me. About six months ago I started to make some quick & easy healthy dishes that will keep well in the fridge for a few days and can easily be warmed up during the week. As much as I love to cook, the reality is I can and do work some long days and when I get home at night I’m not always in the mood to spend another hour or so in the kitchen preparing dinner. This is one side dish I love when it comes hot out of the oven, but it’s also great warmed up a day or two later. It’s healthy, full of flavor, colorful and makes a great side dish to any lean protein like fish or chicken, or even blended in with a little pasta.

You will need:
1 bundle fresh asparagus
1 8 oz. package sliced baby bella mushrooms
1 medium red onion
1 lemon
2 Tbsp. extra virgin avocado oil (or extra virgin olive oil)
1 Tbsp. balsamic vinegar
1/4 tsp. oregano
1/4 tsp. basil
salt & pepper to taste

To make:

1. Preheat oven to 350 degrees.
2. Wash the asparagus under cold water to rinse, trim the ends and cut into chunks (about 5-6 pcs. per full piece).
3. Run the mushrooms under cold water to rinse.
4. Remove the main skin and ends of the red onion. Chop into larger chunk pieces & separate into thin slices.
5. Cut the ends of the lemon and juice one end until you get 2 tsp fresh juice. Cut that end and slice the remaining lemon into 5-6 slices.
6. Place all the vegetables in a large mixing bowl.
7. In a small mixing bowl whisk together the oil, vinegar, lemon juice, oregano and basil. Pour over vegetables and mix well.
8. Place the vegetables on a baking sheet lined with aluminum foil. I line the baking sheets with foil when cooking with any kind of vinegar to avoid the vegetables sticking and ruining the pans. This also makes clean-up super easy!
9. Add freshly ground salt & pepper to taste and top the veggie mixture with the lemon slices.
10. Cook for 25-30 minutes, remove from pan & serve.

Note: You may easily substitute the avocado oil with olive oil. I like the health benefits of the avocado oil and I find it helps retain the color of vegetables a bit better.