whole food ~ well made

Roasted asparagus and mushroom recipe at

Why Fat Asparagus is Best for Roasting

“Slender as your pinkie.” That’s the way I first learned how to select superior asparagus. The belief was that thinner meant tender and young.

But I’ve since learned that the best and most versatile asparagus is just the opposite. Choose asparagus spears as fat as your thumb!

So when I buy asparagus–and time is quickly running out on the supply from Walla Walla–I check out the ends first and select the bunch with the fattest stems.

Why? you may ask.

Roasted asparagus on sheet pan at

Simple: 94% of the time, I roast asparagus (grilling is my other go-to) and the thin guys just cannot handle the heat. They get limp way too quickly.

Besides, while the fat boys may not look as elegant on the plate, they are just as toothsome.

Roasted asparagus on sheet pan at

Restaurant food tip: when serving steamed asparagus, peel the ends of the asparagus with a vegetable peeler and they’ll look quite pretty.

A lot of people are talking about summer nearly being here. Sure, it’s strawberry season in some places but we’re still in the heart of springtime.

That means planting time, morels, lots of spring greens…and the last of the local asparagus.

One of my favorite ways to serve roasted asparagus is to toss it with any type of spring pesto {nettle, sorrel, garlic scape, spinach-dandelion greens–[insert your favorite here]}.

Main Dish Roasted Asparagus

But don’t relegate that asparagus to a side dish!

Roasted asparagus and mushroom recipe at

Add roasted mushrooms cooked on the same sheet pan. I got lucky enough to score some morels, but use cremini instead. Bring on the bacon and lay on a couple six-and-a-half-minute eggs.

Here’s a simple dish that puts roasted asparagus on center stage. Which is exactly where it should be…

Roasted asparagus and mushroom recipe at

Until it isn’t around anymore.

What delicious ways are you celebrating spring? Let me know what you’re making in the comments below or tag a photo #lynnesforage on Instagram or Facebook.


and become a forager

Roasted Asparagus & Mushrooms with Bacon & Soft-Boiled Egg

This recipe is a celebration of spring dinner for two or an appetizer for four. Don't worry if you don't have wild mushrooms! Just use cremini mushrooms in place of the morels. You can also use any pesto you like best. 
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 people
Author Lynne Curry


  • 1 pound thick-stemmed asparagus, cut on the bias into 2-inch lengths
  • 10 large morel mushrooms or cremini mushrooms, quartered
  • 2 tablespoons extra-virgin olive oil
  • salt
  • black pepper
  • 3 strips thick-cut bacon, sliced into 1/2-inch pieces pasture-raised
  • 1/3 cup pesto store-bought or homemade
  • 2 eggs pastured


  • Arrange the asparagus and mushrooms on a sheet pan in a single layer, drizzle on the olive oil and season lightly with salt and pepper.
  • Roast in a 400°F oven until tender and beginning to brown, about 25 minutes.
  • Meanwhile, heat a skillet over medium heat and brown the bacon pieces on both sides. Drain on paper towels.
  • Cover the eggs with water in a small saucepan and bring to a boil. Boil for 6 1/2 minutes, drain and submerge in cold water. Peel when cooled and cut in half
  • When the vegetables are roasted, toss them with the pesto in a bowl and season to taste with salt and pepper. Serve additional pesto on the side.
  • Arrange the vegetables in mounds on two plates, Or, if serving as an appetizer, arrange them on a serving platter.  Tuck the bacon in and around the asparagus and top with the eggs. Serve warm or at room temperature.

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