Asparagus Salad

  • 2 pds asparagus
  • Olive oil
  • Garlic powder
  • Salt
  • Pepper
  • 1 lemon, zested and juiced
  • 1 small jar marinated mushrooms
  • A generous pile of grated pecorino romano
  • Fresh thyme

Cut asparagus into 2 inch lengths and toss with olive oil, salt, pepper and garlic powder, to taste.   Spread on a baking sheet and roast at 400 degrees until bright green and slightly softened (about 10 minutes.)  Remove from oven and allow asparagus to cool.  While cooling, drain mushrooms and chop into quarters.  Toss cooled asparagus with lemon juice, zest, mushrooms, thyme and grated cheese.  Enjoy!

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