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Roasted asparagus and mushrooms with rosemary

Nutrition Facts

  • Amount Per Serving
  • Calories 61
  • Total Fat 2.5g
    • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 5mg
  • Total Carbohydrate 6g
    • Dietary Fiber 3g
    • Sugars 3g
  • Protein 4g
  • 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.

This recipe will print at 6"x8". Please cut and fold along the center line to keep with other 4"x6" recipe cards.