One of the earliest spring vegetables, asparagus is a perennial plant that begins to emerge once the soil temperature reaches about 50°F. Look for thin stalks with tightly closed flowers. Roasted with a variety of mushrooms, the earthiness of both is enhanced with the sweetness from the balsamic vinegar. Adding chickpeas and serving everything over quinoa makes what would have been delightful as a side dish into a satisfying main meal.

Ingredients:

1 pound asparagus, trimmed and halved crosswise

8 ounces white button mushrooms, sliced in half

8 ounces cremini mushrooms, sliced in half

3 ounces oyster mushrooms, roughly chopped

3 garlic cloves, minced

1 (15-ounce) can chickpeas, drained

3 tablespoons balsamic vinegar

1 tablespoon fresh thyme leaves

1 cup quinoa

2 cups no-salt-added veggie broth

For Lemon-Tahini Sauce:

¼ cup tahini

½ medium lemon, juiced

¾ teaspoon dried dill

3 garlic cloves, minced

2 – 4 tablespoons unsweetened plant-based milk

1. Preheat oven to 450°F. Line a rimmed baking sheet with a silicone baking mat or parchment.
2. To a large bowl add the asparagus, mushrooms, garlic, and chickpeas. Drizzle with the vinegar, sprinkle with the thyme, and toss well to coat. Place the veggies in an even layer on the prepared baking sheet. Roast in preheated oven, stirring occasionally, until charred and tender, about 10-12 minutes.
3. Meanwhile, prepare the quinoa according to the package instructions, substituting broth for the water for additional flavor.
4. For the sauce, add the tahini, lemon juice, dill, garlic, and 2 tablespoons of the milk into a lidded jar. Close the jar and shake vigorously until well-blended. For a thinner consistency, add up to 2 more tablespoons of the milk and shake again.
5. For serving, place the cooked quinoa on a serving plate, top with the roasted vegetables, and drizzle a tablespoon or two of sauce per serving.