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Roasted Asparagus and Mushrooms with Rosemary



  • 1 lb. trimmed fresh asparagus

  • 8 oz. shiitake or button mushrooms, cleaned and trimmed

  • 2 tsp. olive, canola, or corn oil

  • 1 tsp. chopped fresh rosemary or ½ tsp. dried rosemary, crushed

  • Freshly ground black pepper

  • Garlic powder (optional)


Preheat oven to 500 degrees. Place asparagus spears and mushrooms in a large plastic bag with a tight-fitting seal. Drizzle oil over asparagus mixture in bag. Add rosemary. Seal bag tightly and shake gently.

Arrange asparagus and mushrooms in a single layer on a large baking sheet. Season with pepper and, if desired, garlic powder. Bake about 10 minutes, or until asparagus is tender-crisp.

Serves four

Each serving size is ¾ cup and provides 61 calories, 2.5 g fat, 0 mg cholesterol, 5 mg sodium, 6 g carbohydrate, 3 g dietary fiber, and 4 g protein.

Online Medical Reviewer: Louise Akin, RN, BSN
Online Medical Reviewer: Daphne Pierce-Smith, RN, MSN, FNP, CCRC
Date Last Reviewed: 3/11/2011
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