Tuesday, May 01, 2007

Recipe for Roasted Asparagus and Mushrooms with Spike Seasoning

Roasted Asparagus and Mushrooms
A delicious and easy recipe for Roasted Asparagus and Mushrooms
This is something I made a few weeks ago, before I entered the gardening frenzy around here and temporarily abandoned cooking. It's a perfect side dish for those readers who love the Easy South Beach Recipes which have less than five ingredients, and this combination is not only easy to throw together, but it's also so fabulous tasting you could serve it for your fanciest dinner party with no apologies.

Spike Seasoning was created by Gayelord Houser and is one of my favorite seasoning blends. I like it on eggs and vegetables, and also think it's great in tabbouli and crab salad. Most grocery stores in the U.S. carry it, possibly near the health foods, or it's available online at Amazon.com.

What exactly is Spike seasoning? Here's the huge list of ingredients:
Salt and sea salt, de-fatted nutri-soy granules, granular toasted onion, nutritional yeast, granular garlic, celery root granules, ground dill, horseradish granules, mustard powder, lemon peel, orange powder, parsley flakes, red bell peppers, green bell peppers, white pepper, rose hips powder, summer savory, mushroom powder, safflower, parsley powder, white onion powder, spinach powder, tomato powder, sweet Hungarian paprika, ground celery seed, cayenne pepper, ground turmeric, ground cumin, ground ginger, ground coriander, ground fenugreek, ground cloves, cinnamon powder, plus a delightful herbal bouquet of the best Greek oregano, French tarragon, French sweet basil, French marjoram, French rosemary and Spanish Thyme. Spike comes with or without salt. It contains no chemical free flowing agents and no MSG.

If you don't have Spike, use any seasoning blend that's good on vegetables here, or just a little plain old salt and pepper.

Roasted Asparagus and Mushrooms with Spike Seasoning
(Makes 4-6 servings, recipe created by Kalyn.)

1 lb mushrooms, washed, dried, and cut in half (I used plain white mushrooms but you could use any type you like here)
1 lb. asparagus, cut in diagonal 1 inch pieces
2 T olive oil
1 tsp. Spike Seasoning
fresh ground black pepper to taste

Preheat oven to 400 F. (I used a convection oven, so with a regular oven you might want to increase it to 425 F.)

Rinse mushrooms with cold water or wipe clean, then dry with paper towels. Cut mushrooms in half (or fourths if they're really large.)

Snap one piece of asparagus to see where the woody part starts, then cut all the asparagus to that length. Cut asparagus on the diagonal into 1 inch pieces.

Put asparagus and mushrooms in plastic bowl. Drizzle olive oil over vegetables, then sprinkle with Spike Seasoning and pepper. Stir so all vegetables are evently coated with olive oil and spices. Place vegetables in a single layer on roasting pan.

Roast vegetables, stirring once or twice, until asparagus and mushrooms are slightly softened and starting to brown, less than 20 minutes total cooking time. Serve immediately.

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South Beach Suggestions:

This is a perfect side dish for any phase of the South Beach Diet. For phase one this would be great with Grilled Chicken with Balsamic Vinegar or Very Greek Grilled Chicken plus Mary's Perfect Salad. For phase two or three, replace the salad with Georgette's Really Lemony Greek Pilafi.

More and More Roasted Asparagus Recipes:
Slow Roasted Asparagus
Roasted Asparagus with Garlic
Chicken and Quickly Roasted Asparagus Served with Tahini Sauce
Roasted Asparagus with Feta from A Veggie Venture
Roasted Asparagus with Fresh Fave and Porcini from Rubber Slippers in Italy
Quintessential Roasted Vegetables from What Did You Eat?counter customizable free hit
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More to Chew On:


  1. Ooops, I use to use Spike all the time and haven't had any for years. I'll put it on my list today! Great stuff.
    I look at blogs and am always thinking that's my favorite veggie/fruit. I'm beginning to get the idea I have a lot of favorites.
    Mushrooms and Asparagus have got to be two of my most favorites. This looks spectacular!
    The spinach w Gorgonzola & eggs was excellent!

  2. I like Spike too! I used to make frozen hash browns in college all the time, and they always needed Spike.

  3. Two of my favorite veggies! Looks delicious! And Spike is a great seasoning!!

  4. I love Spike, I had it on my scrambled egg this morning!

  5. oooh that looks fantastic! beautiful picture kalyn :)

  6. Tanna, I feel the same way about having a lot of favorites. Glad you liked the Spinach salad with Gorgonzola and Eggs. Hmm. Should have put some Spike on that!

    Katerina, Spike is great on hash browns. I've forgotten about that one!

    Maria, we can have this when you come for dinner.

    Sara, glad to hear from another Spike lover. I think it's fantastic on eggs.

    Aria, thanks so much.

  7. Going waaaaay back to my hippie days, my cupboard is never without a jar of Spike in it! Glad to hear you like it so much Kalyn.
    Yum, asparagus and mushrooms. Just Yum!

  8. Based on your recommendation(s!) I bought Spike awhile back but it's still unopened. THIS shall fix that!

  9. Christine, don't tell anyone, but I was a bit of a hippie too in my day. Spike was a required ingredient then.

    Alanna, I'm guessing you'll like it. It's a subtle, but complex flavor.

  10. Yum! This would be delicious with Penzey's Northwoods seasoning-my fave!

  11. Brady, I've been thinking of trying the Northwoods seasoning. I love the Penzeys blends, but I always worry that people who read the blog will be frustrated because they don't have them!!

  12. That Spike seasoning seems to contain every possible ingredient you may ever want to try:) Never had mushrooms with asparagus at once, but I like both of these, so it should be delicious!

  13. I made this dish for guests recently. They thought it was outstanding. We had it along side a prime rib I did on the grill. It was a perfect side.


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