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(Makes 4-6 servings)


1 lb. mushrooms, washed, dried, and cut in half

1 lb. asapragus, cut in diagonal 1-inch pieces

2 T olive oil

1 tsp. spike seasoning

Freshly ground black pepper to taste



Preheat over to 400 degrees F.

Rinse mushrooms with cold water or wipe clean, then dry with paper towels. Cut mushrooms in half.

Snap one piece of asparagus to see where the woody part starts, and then cut all the asparagus to that length. Cut asparagus on the diagonal into 1 inch pieces.

Put asparagus and mushrooms in plastic bowl. Drizzle olive oil over vegetables, then sprinkle with Spike Seasoning and pepper. Stir so all vegetables are evenly coated with olive oil and spices. Place vegetables in a single layer on roasting pan.

Roast vegetables, stirring once or twice, until asparagus and mushrooms are slightly softened and starting to brown, less than 20 minutes total cooking time. Serve immediately.


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