Roasted asparagus and wild mushrooms

Ingredients

• 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

Directions

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.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 57
Total carbohydrate: 8 g
Cholesterol: 0
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

Vegetables: 2

Diabetes Meal Plan Choices

Nonstarchy vegetables: 2

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables: 2