Featured Recipe: Roasted asparagus and mushrooms with rosemary
- 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)
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.
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.
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