Roasted Asparagus and Chanterelle’s

Have I mentioned before how much I love mushrooms? I also love asparagus and this dish puts them both together. Delicious!  Plus super simple!

Umm…I’ve been up since 3 AM and don’t have much else to say. Enjoy the rest of your day!

1 lb asparagus (trimmed)
olive oil (to drizzle)
lemon pepper to taste
2 tbsp vegan butter
1 shallot (thinly sliced)
1 tsp smoked sea salt  (or sea salt with a drop of liquid smoke)
1 tsp nutritional yeast
8 oz chanterelle mushrooms

Preheat oven to 400 degrees.

Put asparagus in a casserole dish. Drizzle a small amount of olive oil over them and lemon pepper to taste. Stick in oven for 15 minutes.

While asparagus is in oven saute shallots with salt and nutritional yeast in butter for 5 minutes. Add chantrelles and saute for 5 more minutes. Once asparagus has baked for 15 minutes pour chanterelle mixture over asparagus and bake for ten more minutes. Serve.

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2 Responses to Roasted Asparagus and Chanterelle’s

  1. Pingback: Easter Menu Ideas | Don't Fear The Vegan

  2. Pingback: Creamy Walnut, Roasted Asparagus and Mushroom Soup | Don't Fear The Vegan

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