A single copy of this article may be reprinted for personal, noncommercial use only.
Recipe: Roasted asparagus and wild mushroomsBy Mayo Clinic staff
Original Article: http://www.mayoclinic.com/health/healthy-recipes/RE12346
Dietitian's tip: Asparagus should be cooked until it is al dente, which takes only a few minutes.
- 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.
Turn on broiler to high. Cook for 2 to 3 minutes, turning vegetables over once or until lightly browned.
Nutritional analysis per serving
|Serving size: 1 cup|
|Total fat||1 g||Sodium||11 mg|
|Saturated fat||0.2 g||Total carbohydrate||8 g|
|Monounsaturated fat||1.3 g||Protein||4 g|