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Roasted asparagus and wild mushrooms

Serves 4

Medically reviewed on Aug 7, 2018

Dietitian Tip

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 Size1 cup
Carbohydrate8 g
Fiber4 g
Protein4 g
Sodium11 mg
Monounsaturated Fat1 g
Saturated FatTrace
Total Fat1 g

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