Roasted Asparagus and Mushrooms With Rosemary
Serves 4; 3/4 cup per serving
1 pound trimmed fresh asparagus
8 ounces shiiitake or button mushrooms, cleaned and trimmed
2 teaspoons olive, canola or corn oil
1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
Freshly ground black pepper
Garlic powder (optional)
Preheat oven to 500 degrees.
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 until asparagus and mushrooms are coated lightly with oil.
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 yet crisp.
Nutritional Analysis (per serving)
Total Fat 3.0 g
Saturated 0.0 g
Polyunsaturated 0.0 g
Monounsaturated 2.0 g
Cholesterol 0 mg
Sodium 4 mg
Carbohydrates 6 g
Protein 4 g
Reprinted with permission from the American Heart Association Quick & Easy Cookbook, Copyright © 2001 by the American Heart Association.