Recipe: Roasted Asparagus and Wild Mushrooms

May 1, 2021 | Tara Schmidt, Mayo Clinic registered dietitian nutritionist | @taraschmidt


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


  • 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:

  • 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

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