• 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

Heat oven to 425°
Toss the asparagus and mushrooms in a food storage bag
with the olive oil and garlic until well coated. Spread them
out in a large baking dish. Sprinkle liberally with salt and
pepper.
Bake for 15 to 20 minutes, until tender and lightly browned.
Serves 4.