This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
Wednesday, June 7, 2017
OVEN ROASTED ASPARAGUS & CREMINI MUSHROOMS
This is an easy way to make a delicious and healthy vegetable dish. It's on the table in less than 30 minutes, from start to finish.
1 lb asparagus, trimmed
10 to 12 cremini mushrooms, cleaned, stems removed, and thickly sliced 1 shallot, diced 1 T extra-light olive oil
2 cloves garlic, minced 2 t fresh or freeze-dried thyme leaves
Sea salt and freshly ground black pepper
2 T unsalted butter, melted Zest and juice of ½ lemon
Lemon wedges, for serving
Preheat oven to 425 degrees F.
Place the asparagus, mushrooms, and shallot on a baking sheet,
Drizzle with the olive oil and sprinkle on the garlic and thyme leaves.
Season to taste with salt and pepper.
Place in oven and roast for 15 to 18 minutes. Meanwhile, in a small saucepan, melt the butter and add the lemon zest and juice.
Transfer asparagus and mushrooms to a warm serving platter and drizzle with the melted butter mixture. Add 4 lemon wedges and serve.