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20-Minute Roasted Asparagus and Mushrooms

on February 24, 2023
last updated May 4, 2024
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5 from 1 vote
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This recipe for Roasted Asparagus and Mushrooms is simple, versatile, and comes together in just 20 minutes.
25-Minute Roasted Asparagus and Mushrooms

Looking to add some nutrition, texture, and color to your meal? This recipe for Roasted Asparagus and Mushrooms celebrates the natural flavors of the vegetables to bring earthiness, freshness, and umami to your table.

Plus, it comes together in just about 20 minutes! In this simple roasted vegetable recipe, you will learn how to properly store mushrooms and asparagus before use, and how to store leftovers after roasting.

You’ll also learn how to easily prep mushrooms and asparagus and a simple roasting technique for roasting two vegetables at once.

Close up of Roasted Asparagus and Mushrooms

As an environmental scientist, I always try to stick to seasonal eating! It’s one of the easiest (and most delicious!) ways to support local farmers and improve your carbon footprint.

Green tip: Seasonal and local foods have less associated transportation costs and fuel emissions. Check when asparagus and mushrooms are in season in your area with this Seasonal Food Guide.

Roasted Asparagus and Mushrooms Ingredients

Here’s everything you need:

  • Asparagus. This recipe is designed for green asparagus, as white and purple asparagus have different cooking times. One bunch is typically about 1 pound of asparagus.
  • Mushrooms. Baby bella, cremini, or white button work best in this recipe.
  • Olive oil. To roast the mushrooms and asparagus in.
  • Salt & pepper. To season very simply and bring out the natural flavors of the vegetables.
ingredients for roasted asparagus and mushrooms - pepper, olive oil, mushrooms, asparagus, salt

Optional Flavor-Boosters

Mushrooms and asparagus pack tons of earthy and umami flavor on their own, but if you want to kick them up a notch, here are some of my favorite flavor-boosting toppings and add-ons:

  • Garlic or garlic powder.
  • Chili oil or other flavored oil. You can use this in place of the olive oil, or if it’s a finishing oil like truffle oil, you can drizzle it on top after you take the roasted veggies out of the oven.
  • Lemon or lime juice.
  • Shallots or onion powder.
  • Crushed red pepper flakes.
  • Shaved or grated Parmesan cheese.
  • Butter.

Roasted Asparagus and Tips and Tricks

How to Store Raw Mushrooms

Most mushrooms will last 5-7 days as is when they are refrigerated.

But to keep my mushrooms fresh longest, I wet a paper towel (consider these bamboo ones for a more sustainable option!) and then ring it out, so its damp. Then, I place the mushrooms in a bowl and place the damp paper towel over top of my mushrooms.

Storing mushrooms in a bowl with a moist paper towel to keep fresh

How to Prep Mushrooms

The best way to clean your mushrooms is to use a kitchen towel or clean hands to wipe any dirt off of them. Rinsing mushrooms may actually cause them to get a little slimy, and that sliminess can remain even after roasting!

Then. simply slice the mushrooms longways into thin strips as pictured below. Depending on the size of each mushroom, you will likely slice them into 3-5 pieces.

Slicing mushrooms into thin pieces

How to Store Raw Asparagus

Once you find your fresh asparagus and bring it home, you can keep it fresh for up to 7 days if you store it properly. Then, when you’re ready to make this asparagus and mushrooms recipe, your asparagus will still be nice and fresh.

To do so, add the asparagus to a glass jar, tips facing up, and fill the glass with about 2-3 inches of water on the bottom. The asparagus ends should be fully submerged.

Then, place a reusable storage bag over top of the asparagus tips and store the whole jar in your refrigerator. This preserving technique works equally as well with purple asparagus and white asparagus!

Storing asparagus with tips submerged in water

How to Prep Green Asparagus

To wash your asparagus, rinse or soak the asparagus in clean water. Since asparagus tips have a lot of little nooks and crannies, soaking it is a great way to remove any grit or dirt that is hiding in the tips.

Asparagus is notorious for having “woody” ends that are very tough to chew. For the most tender asparagus, it’s best to take these asparagus ends off.

Please note, you don’t have to throw away those asparagus ends! You can easily compost them or save them in the freezer along with other vegetable scraps to make your own veggie broth.

The easiest way to remove those woody ends is by simply snapping them off. Hold the asparagus in two clean hands and break the pieces in two. The asparagus will naturally break right at the point where they start to get tough.

Breaking off ends of asparagus

Add the Oil and Seasonings to Your Vegetables

Add the prepped mushrooms and asparagus to a large baking sheet (I use a 18 x 26-inch tray) and spread them out in a single layer. For less clean up, you can easily line your baking tray with aluminum foil.

Next, drizzle the extra virgin olive oil on top of the veggies. Then, add the salt and pepper on top.

If you are adding any optional flavor boosters, add those now, too!

Adding salt to asparagus and mushrooms on a baking sheet

Toss and Roast

The easiest way to ensure the asparagus and mushrooms are all coated with the oil, salt and pepper is to use your hands. Make sure your hands are clean and then toss everything together.

Alternatively, you can use tongs or two large forks to toss if you don’t want to get your hands oily.

Note: It is best not to blanch your asparagus before roasting it. If the asparagus is too wet from blanching, it may not get crispy. Plus, it is just a completely unnecessary extra step.

Then, spread the mushrooms and asparagus out once again in a single layer, ensuring no two are stacked on top of one another.

Roast the olive oil-coated asparagus and mushrooms at 425°F for 15-20 minutes until tender and they are just starting to brown.

If your roasted asparagus is mushy, it is most likely because the oven temperature is too low, the pan is overcrowded, or the asparagus is not coated in olive oil. Make sure to pay attention to these key elements for the best results.

Roasted Mushrooms and Asparagus just out of the oven

Storing and Reheating Leftover Roasted Vegetables

These Roasted Mushrooms and Asparagus will last in the refrigerator for up to 5 days in an airtight container. They can also be frozen for up to a year.

To thaw them, transfer the frozen asparagus and mushrooms from the freezer to the refrigerator and let them sit in there overnight.

To reheat leftovers, bring your oven up to 350°F and roast them again as is (no need to add any extra oil or seasonings) for about 8-10 minutes until heated through.

Green tip: Did you know that 50% of food waste happens at home? Reduce your contribution to food waste by properly storing, reheating, and enjoying your leftovers.

Serving Your Roasted Mushrooms and Asparagus

The simple and versatile flavors of this delicious and nutritious side dish are complementary to almost any dish! If you want to spruce them up with a sauce or gravy, try this Hearty Mushroom Gravy or Shallot Cream Sauce.

My favorite recipes to pair these Roasted Asparagus and Mushrooms with for a complete meal is this Spinach Arugula Salad and Almond Crusted Salmon.

Roasted Mushrooms and Asparagus on a serving platter

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Why You Should Make these 20-Minute Roasted Asparagus and Mushrooms

  • It’s a versatile side dish. Truly, they go with pretty much any main dish and can so easily be made your own by using an optional add-in!
  • They’re easy. Just a simple roasting technique.
  • They’re quick. Ready in under 30 minutes from start to finish.

If you’re loving these Roasted Asparagus and Mushrooms and want more delicious mushroom and asparagus recipes, check out this Creamed Asparagus and these Caramelized Onions and Mushrooms.

25-Minute Roasted Asparagus and Mushrooms

20-Minute Roasted Asparagus and Mushrooms

5 from 1 vote
Marley Goldin
This recipe for Roasted Asparagus and Mushrooms is simple and comes together in just 20 minutes, celebrating the naturally delicious flavors of your vegetables.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings


Roasted Asparagus and Mushrooms

  • 1 pound asparagus
  • 8 ounces baby bella or white button mushrooms
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Optional Flavor Boosters

  • 2 teaspoons lemon juice
  • 2 cloves garlic, minced
  • ½ teaspoon garlic or onion powder
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon Parmesan cheese, grated or shaved (or Nutritional Yeast)
  • 2 tablespoons butter (dairy or plant-based)
  • 2 tablespoon finishing oil (like toasted sesame, truffle, or chili oil)


  • Preheat your oven to 425°F.
  • Prep your vegetables by snapping off the "woody" ends of the asparagus and slice the mushrooms longways into 3-5 thin pieces.
    Sliced mushrooms and snapped asparagus ready to roast
  • To a large 18 x 26-inch baking sheet, add your prepared mushrooms and asparagus. Add the olive oil, salt, and pepper, and toss to coat. If you're adding any optional toppings, add them now, too (except for Parmesan cheese or finishing oil—add those at the end!). Then, spread the vegetables out in a single layer.
    Prepped mushrooms and asparagus ready to be roasted in the oven
  • Roast for 15-20 minutes until tender with crispy edges. Serve hot!
    Asparagus and mushrooms just roasted out of the oven

Pro Tips

Course Appetizers, Sides, Snacks
Cuisine American
Diet Vegan, Vegetarian
Keyword 30 Minutes or Less, Asparagus, Mushrooms, Roasted Asparagus, Roasted Vegetables, Sheet Pan, Vegan Side Dish, Vegetarian Sides
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