Roasted Mushrooms and Asparagus

1 lb. mushrooms (crimini are fine, though shitakes would be wonderful), cleaned, stems removed, and thickly sliced
2 bunches fresh asparagus, woody ends broken off and lightly peeled
1 lemon
soy sauce
kosher salt
pepper
olive oil

Preheat oven to 375 degrees. Lightly oil rimmed cookie sheets. Lay out the asparagus on one, and scatter the mushrooms on the other. Sprinkle with kosher salt and pepper, drizzle a bit of olive oil on top and shake. Sprinkle the asparagus with lemon zest, and drizzle 1 or 2 tablespoons of soy sauce onto the mushrooms.

Place both trays into the oven and cook for 20 – 25 minutes or more (depends on how thick the asparagus is), until the asparagus start to brown and the edges of the mushrooms start to crisp (just slightly).

Remove vegetables from the oven and finish each tray with a generous squeeze of lemon juice. Serve immediately.