Roasted asparagus and wild mushrooms
Try this classic combination in the spring when asparagus and mushrooms are in season.
Nutrition Facts
Serving Size: 1 cup
Calories: 57
Serving size
1 cup
Calories
57
Monounsaturated fat
1 g
Saturated fat
Trace
Total fat
1 g
Sodium
11 mg
Cholesterol
0
Dietary fiber
4 g
Protein
4 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 4)
- 1 pound asparagus, cut into 1-inch pieces
- 2 cups morel or other mushrooms, cut into quarters
- 1 teaspoon olive oil
- 2 tablespoons balsamic vinegar
- Zest of one lemon
- 1 teaspoon black pepper
Directions
Combine all ingredients in a glass bowl or large sealable food bag. Toss to coat. Let marinate for 1 to 2 hours in the refrigerator.
Place onto nonstick cookie sheet. Turn broiler to high. Cook for 2 to 3 minutes, turning vegetables over once or until lightly browned.
