Ingredients
1 pound Asparagus, ends trimmed
8 ounce Cremini Mushrooms, stemmed and quartered
2 tablespoons Olive Oil
1 Pinch of Salt
1 Black Pepper to Taste
3/4 cup Grated Parmesan Cheese
1 BOU Mushroom Gravy Cube
Preparation
Preheat oven to 450 Degrees
Toss the Asparagus and mushrooms with the oil, salt and pepper in a large bowl. Transfer to parchment-covered baking sheet in an even layer.
Roast for 20 minutes. Sprinkle the parmesan over top, then bake for 5 more minutes.
Meanwhile, make the BOU Gravy by whisking 1 BOU Mushroom Gravy Cube with 1/2 cup of boiling water over high heat.
Transfer the vegetables, scraping up all the parmesan, to a serving platter. Drizzle the gravy over top. Serve immediately. Enjoy!