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Roasted Asparagus and Mushroom with Rosemary
Posted on Sat, February 2nd, 2008
Serves 4
1 pound trimmed fresh asparagus
8 ounces whole mushrooms, cleaned and trimmed
2 teaspoons olive oil or acceptable vegetable oil
1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed Freshly ground black pepper Garlic powder (optional) Preheat oven to 500: F.
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 until asparagus and mushrooms are coated lightly with oil.
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. Calories: 56 kcal
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Posted on Sat, February 2nd, 2008
Serves 4
1 pound trimmed fresh asparagus
8 ounces whole mushrooms, cleaned and trimmed
2 teaspoons olive oil or acceptable vegetable oil
1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed Freshly ground black pepper Garlic powder (optional) Preheat oven to 500: F.
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 until asparagus and mushrooms are coated lightly with oil.
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. Calories: 56 kcal
Readers had this to say
Nobody has made any comments about this yet... you could be the first. Comment about this article.