COVID-19 Notice: Barton Health remains prepared to care for those with COVID-19. Please read our up-to-date information, including how to access to care and current visitation policies. Learn more.
  • 530.541.3420 | 2170 South Avenue, S. Lake Tahoe, CA
Health
Back

Roasted Asparagus and Mushrooms with Rosemary

Ingredients

  • 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)

Directions

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.