Prep the asparagus: remove the coarse woody stock, typically about the bottom half of the asparagus spear. Chop the remaining tip portions into 2 inch pieces. Add to a roasting pan.
Add the mushrooms to the pan, then toss the mushrooms and asparagus with the olive oil.
Add garlic powder, tarragon, salt and pepper. Stir to combine.
Roast the vegetables: Place the asparagus into the oven. Roast until the asparagus is tender and starting to brown. This will take 15 to 20 minutes, depending on how thick your asparagus is. At least 20 minutes is likely needed unless the asparagus is quite thin.
Remove pan from oven, sprinkle with the optional cheese. Serve along with a steak or other protein, and a glass of red wine!
1/2 teaspoon of tarragon does add a good amount of tarragon flavor. I like that, but if you aren’t big tarragon fans I’d say scale back to 1/4 tsp.
We have recently made this when cooking something else at 400 degrees. Simply increase the roasting time to 20 to 25 minutes.
Keywords: asparagus, roasted asparagus, asparagus and mushrooms, wine with asparagus