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Recipe: Roasted asparagus and wild mushrooms

Medically reviewed on April 25, 2018.

Serves 4

Dietitian 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 Size1 cup
Carbohydrate8 g
Protein4 g
Sodium11 mg
Monounsaturated Fat1.3 g
Saturated Fat0.2 g
Total Fat1 g

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