Roasted Asparagus And Mushrooms

Roasted Asparagus And Mushrooms 1 pound fresh asparagus, trimmed 8 ounces fresh mushrooms (button, shiitake and/or crimini), cut in half 3 large cloves fresh garlic, sliced 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons Butter, melted Heat oven to 425°F. Arrange asparagus and mushrooms on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle garlic, salt and pepper on top. Drizzle melted butter over vegetables. Bake, stirring occasionally, 15-20 minutes or until vegetables are tender and lightly browned. Serve immediately.