Roasted Asparagus

1 lb asparagus
2 Tbs olive oil
1 tsp salt
1 tsp coarse black pepper
zest of 1 lemon
juice of 1 lemon

Preheat oven to 425 degrees. In a baking dish or cookie sheet toss asparagus with oil, salt and pepper and spread out so that all asparagus is in one layer. Roast for 10-15 minutes, depending on thickness until the asparagus begins to brown on the edges. Remove from oven and immediately add lemon zest and squeeze juice of 1 lemon over the asparagus. Serve hot or room temperature.

Stuffed Mushrooms

8 – 10 oz mushroom caps
olive oil
4-5 oz goat cheese or cream cheese, softened
1 Tbs chopped fresh parsley or 1 tsp dried parsley
1 tsp dried oregano or dried thyme
1 tsp red paprika
salt and pepper to taste

Preheat oven to 425. Clean mushroom caps and arrange on a cookie sheet or in a baking dish. Drizzle each cap with a few drops of olive oil and bake for 5 minutes. Remove from oven. In a bowl mix together cheese, herbs and salt and pepper. Stuff the mushroom caps with the cheese filling and place back into the oven. Bake for 7-10 minutes or until tops begin to brown. Serve hot or at room temperature.