Roasted Asparragus, Mushrooms and Artichoke Salad.
25
Minutes
Roasted Asparagus, Mushrooms and Artichoke Hearts Salad
Makes a beautiful side dish. Easy and fast to cook. Also can be served as a vegetarian dish. Even more tasty if served with shredded cheese on top.
Ingredients
Roasted Asparagus, Mushrooms and Artichoke Hearts
- 1 pound Asparagus
- 1 pound Mushrooms Quartered
- 1/2 pound Artichoke hearts Quartered
- 3 tsp Salt
- 1/2 tsp Pepper
- 4 tbsp Parsley Minced
- 1/4 cup Olive oil
Esaparragos, Hongos y Alcachofas Asadas
- 1 pound Espárragos
- 1 libra Champinones u hongos frescos
- 1/2 libra Corazones de alcachofa
- 3 cdta Sal
- 1/2 cdta Pimienta
- 4 cucharadas Perejil picado
- 1/4 taza Aceite de oliva
Instructions
English
- Preheat the oven to Broil (500F)
- Cut the woody ends of the asparagus (about 1 to 1 ½ inches) and cut into chunks. Clean and quarter the mushrooms; clean and quarter artichoke hearts and place in lime juice water if fresh, set aside if canned or from a jar.
- Place all the vegetables in a bowl and add herbs, salt, pepper and drizzle the oil over them. Mix and transfer to baking sheets; arrange in one layer.
- Bake for 10 minutes in the top oven rack.
- Remove from the oven and mix with the potatoes and yogurt.
Español
- Precaliente el horno en Broil (500F)
- Corte los tallos maderosos (1 a 1 ½ pulgadas según) y luego corte en 3 cada esparrago. Limpie los champinones y corte en 4. Si sus corazones de alcachofa son frescos, mantengalos en agua de limon hasta que este lista para asarlos, luego sequelos con papel toalla.
- Coloque todas las verduras en un tazon y agregue las hojitas, sal, pimienta y mezcle. Rocie el aceite de oliva y mezcle de nuevo. Pase a uno o dos moldes de hornear donde quepan todos en una capa.
- Hornee durante 10 minutos en la parrilla mas alta del horno, que debe quedar muy cerca de su serpentin de calor.
- Retire del horno y mezlce con las papas y el yogur.
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