Asparagus And Mushroom Poutine With Bou Gravy Recipe

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

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!