Roasted asparagus and wild mushrooms
Although this recipe calls for morel mushrooms, other flavorful mushrooms will work as well.
- 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
Total carbohydrate: 8 g
Dietary fiber: 4 g
Monounsaturated fat: 1 g
Protein: 4 g
Saturated fat: Trace
Serving size: 1 cup
Sodium: 11 mg
Total fat: 1 g
DASH Eating Plan Servings
Diabetes Meal Plan Choices
Nonstarchy vegetables: 2
Mayo Clinic Healthy Weight Pyramid Servings
Last Updated Aug 7, 2018