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1
Preheat oven to 450 degrees F.
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2
Chop the carrots diagonally first, then straight.
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3
Cut off the ends of the asparagus, and shave their ends.
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4
In a stock pot, bring 1 gallon of salted water to a boil.
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5
Add onions, let cook 2 minutes, the.
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6
Add carrots and asparagus, cook 2 minutes more.
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7
Remove everything with slotted spoon and drain all in a colander.
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8
Quickly spread out on a baking sheet and place in refrigerator for 5 to 10 minutes to set color.
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9
Heat 1/4 cup olive oil in a large skillet over medium-high heat.
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10
Add the mushrooms in a single layer and cook until well caramelized on the first side, about 4 minutes.
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11
Season with salt and pepper.
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12
Turn the mushrooms once, and use a slotted spoon to remove the mushrooms onto the plate.
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13
In a roasting pan or skillet over medium-high heat, add remaining 1/2 cup of extra-virgin olive oil, onion, and carrots.
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14
Caramelize for 2 minutes, and while those are cooking, cut asparagus into thirds.
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15
Season carrots and onions with salt and pepper.
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16
Add mushrooms to pan with carrots and onions.
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17
Add asparagus and garlic to pan.
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18
Drizzle with more olive oil, if desired, and place pan in the oven.
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19
Roast until vegetables are medium brown in color, about 20 minutes.
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20
Remove pan from oven and put on stovetop over high heat.
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21
Add the fresh thyme, by sprinkling over the top, allowing to crackle, and mixing in.
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22
The vegetables can be cooked and left at room temperature at this point for up to 2 hours.
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23
Reheat when needed.
