Recipes

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 1½ 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.

Yield: 4 servings.