1 1/4 lbs medium asparagus, tough stem ends trimmed
1/2 lb medium white button mushrooms, stemmed and quartered
2 tablespoons extra virgin olive oil
salt, preferably the coarse variety,and freshly ground pepper,to taste
2 -3 teaspoons balsamic vinegar or 2 -3 teaspoons sherry wine vinegar
Preheat oven to 425*.
In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
Spread the vegetables in a single layer.
Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
Place vegetables on a serving platter.
Sprinkle vegetables with vinegar and toss gently to combine.
Season with additional salt and pepper as desired.
Serve warm or at room temperature.
Makes 4 servings.
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