Roasted Asparagus and Mushrooms with Watercress

Mushrooms, Asparagus and Watercress

Serve roasted mushrooms and asparagus with watercress for a delicious side dish on fall menus both casual and sophisticated.

Roasted Asparagus and Mushrooms with Watercress
Makes 4 to 6 servings
  • 3 tablespoons unsalted butter
  • 12 ounces assorted fresh mushrooms
  • 1 pound fresh asparagus, trimmed and cut in half crosswise
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 2 tablespoons plus ½ teaspoon chopped fresh tarragon, divided
  • 1 cup loosely packed fresh watercress
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 3 tablespoons olive oil
  1. In a large skillet, melt butter over medium-high heat. Add mushrooms; cook, stirring frequently, until browned, 5 to 7 minutes. Reduce heat to medium. Add asparagus, 1½ teaspoons salt, ¾ teaspoon pepper, and 2 tablespoons tarragon. Cook, stirring frequently, until softened and fragrant, 3 to 4 minutes. Transfer to a serving platter and top with watercress.
  2. In a small bowl, whisk together lemon juice, garlic, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and remaining ½ teaspoon tarragon. Slowly pour in oil, whisking continuously, until fully emulsified. Lightly drizzle over asparagus mixture and serve.

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