Oven Roasted Asparagus

A Farm Stand Favorite for Spring Dinners

When fresh asparagus hits the farm stand in Woodstock CT, there’s no need to overthink dinner. This Oven Roasted Asparagus recipe is simple, savory, and packed with flavor—making it a perfect side dish for spring meals.

We love combining the earthy richness of portobello mushrooms, the sweetness of local onions, and a generous sprinkle of cheese for a dish that feels special but comes together with ease. Whether you prefer bold blue cheese or nutty parmesan, this recipe is all about celebrating the natural flavor of fresh, local asparagus.

Oven Roasted Asparagus with Portobello & Cheese

Serves 2–4

Ingredients:

• 1 lb fresh Woodstock Orchards asparagus

• 1 portobello mushroom, sliced

• 1 small sweet onion, coarsely chopped

• 3 tablespoons olive oil

• Salt and pepper to taste

• Shaved parmesan or crumbled blue cheese (for serving)

Instructions:

1. Preheat oven to 375°F.

2. Snap off the woody ends of the asparagus. Blanch in boiling water for 3–4 minutes, then transfer to ice water to stop cooking. Pat dry.

3. In a large bowl, toss asparagus, mushrooms, and onions with olive oil, salt, and pepper.

4. Spread evenly on a baking sheet and roast for 20–25 minutes, or until asparagus is tender and mushrooms are golden.

5. Top with your favorite cheese before serving—shaved parmesan or crumbled blue cheese both work beautifully.

Local Tip: Asparagus season is short but sweet here in Windham County, typically peaking from late April through early June. Stop by our farm stand in Woodstock CT for just-picked asparagus and recipe-ready veggies grown right here on our family farm.

Looking for more asparagus recipes? Try our Curried Asparagus Soup or toss chopped stalks into your next spring stir fry!