Roasted asparagus and wild mushrooms
Updated: 2020-03-31
Try this classic combination in the spring when asparagus and mushrooms are in season.
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
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.
Nutritional analysis per serving
Calories: 57
Total carbohydrate: 8 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 4 g
Saturated fat:
Serving size: 1 cup
Sodium:
Total fat: 1 g