- 1 pound asparagus, woody stalk ends trimmed
- 8 ounces sliced mushrooms or whole if small
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- Salt and pepper
Toss the asparagus and mushrooms in a food storage bag with the olive oil and garlic until well coated. Spread the out in a large baking dish. Sprinkle liberally with salt and pepper.
Bake for 15 to 20 minutes, until tender and lightly browned.