one bunch asparagus
1/2 lbs. fresh mushrooms, quartered
2 sprigs fresh snipped rosemary
Trim one bunch of asparagus and quarter 1/2 lb. fresh mushrooms. Preheat oven to 450 degrees. Lightly grease a cookie sheet. Place asparagus and mushrooms in a bowl, drizzle with olive oil, season with salt and pepper and fresh snipped rosemary (about 2 sprigs) Spread the asparagus and mushrooms on the sheet in an even layer. Roast 15 minutes.