Roasted Asparagus and Mushrooms

1/2 – 1 pound mushrooms (I used what was in the bag) – sliced
1 1/2 tablespoons extra-virgin olive oil
1 – 2 teaspoon fresh rosemary – chopped (according to your taste)
1 clove garlic – minced
1/2 – 1 pound asparagus (again I used what we got in our share) – snap off tough ends and slice into 1-inch pieces

Preheat oven to 400 degrees. In an ovenproof shallow dish large enough to hold everything, add sliced mushrooms, extra-virgin olive oil and chopped fresh rosemary. Toss well to coat. Place in oven for 10 – 12 minutes. Remove dish and add asparagus and stir well. Place back in oven and roast for an additional 6 minutes. Season with salt and pepper to taste.

Enjoy!