Start by rinsing the asparagus under cold water. Make sure to clean them well to remove any dirt.
Next, snap the ends of the asparagus. They will naturally break at the woody part. Discard the tough ends, or save them for veggie stock.
If the ends of the asparagus are particularly thick, peel the bottom inch or two with a vegetable peeler. This helps ensure even cooking.
Now, line your non-stick baking sheet with regular parchment paper. This will prevent sticking and make clean-up a breeze.
Spread the prepared asparagus in a single layer on the baking sheet. Ensure they have enough space to roast evenly.
Drizzle 1 Tbsp of olive oil over the asparagus. Sprinkle with salt, pepper, garlic powder, and nutritional yeast for added flavor. Toss well to coat all the pieces.
In a separate bowl, wash and mix the button mushrooms with the remaining 1 Tbsp of olive oil, along with salt and pepper. This ensures they get seasoned well.
Arrange the seasoned mushrooms between the asparagus on the baking sheet. This allows the flavors to meld together while roasting.
Now, it’s time to roast them! Place the baking sheet in the oven preheated to 425 Fahrenheit (approximately 218 °C) for 13 to 15 minutes. Keep an eye on them to avoid overcooking.
When they’re done, pierce the asparagus and mushrooms with a fork. They should be tender and lightly browned. Serve immediately and enjoy your delicious creation!
