Featured Recipe: Roasted asparagus and mushrooms with rosemary

Featured Recipe: Roasted asparagus and mushrooms with rosemary

Ingredients

  • 1 lb. trimmed fresh asparagus
  • 8 oz. shiitake or button mushrooms, cleaned and trimmed
  • 2 tsp. olive, canola, or corn oil
  • 1 tsp. chopped fresh rosemary or ½ tsp. dried rosemary, crushed
  • Freshly ground black pepper
  • Garlic powder (optional)

Directions

Preheat oven to 500° F. Place asparagus spears and mushrooms in a large plastic bag with a tight-fitting seal. Drizzle oil over asparagus mixture in bag. Add rosemary. Seal bag tightly and shake gently.

Arrange asparagus and mushrooms in a single layer on a large baking sheet. Season with pepper and, if desired, garlic powder. Bake about 10 minutes, or until asparagus is tender-crisp.

Serves 4

Each serving size is ¾ cup and provides 61 calories, 2.5 g fat, 0 mg cholesterol, 5 mg sodium, 6 g carbohydrate, 3 g dietary fiber, and 4 g protein.

© 2000-2017 The StayWell Company, LLC. 800 Township Line Road, Yardley, PA 19067. All rights reserved. This information is not intended as a substitute for professional medical care. Always follow your healthcare professional’s instructions.

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About the Author

health enews Staff
health enews Staff

health enews staff is a group of experienced writers from our Advocate Health Care sites, also including freelance or intern writers.

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