Recipe: Roasted Asparagus and Wild Mushrooms

Written by Jessica Lundberg, Mayo Clinic Dietetic Intern

Looking for a fresh way to add vegetables into your diet? Pick up asparagus at your local farmer’s market and make this easy side rich in fiber, potassium and folate.

Number of servings: 4

Serving Size: 1 cup

Ingredients

• 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

Directions

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:

• Calories: 57
• Total Fat: 1 g
• Saturated fat: trace
• Trans fat: 0 g
• Monounsaturated fat: 1 g
• Cholesterol: 0 mg
• Sodium: 11 mg
• Total carbohydrate: 8 g
• Dietary fiber: 4 g
• Added Sugars: 0 g
• Protein: 4 g

For this recipe and more, visit https://www.mayoclinic.org/healthy-lifestyle/recipes