Roasted asparagus and wild mushroomsServes 4
Medically reviewed on Aug 7, 2018
Although this recipe calls for morel mushrooms, other flavorful mushrooms will work as well.
- 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.
Place onto nonstick cookie sheet. Turn 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|
|Monounsaturated Fat||1 g|
|Total Fat||1 g|