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1 pound trimmed fresh asparagus
8 ounces 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)
Preheat oven to 450° F. Place asparagus spears and mushrooms on a large baking sheet. Drizzle oil and sprinkle rosemary over asparagus and mushrooms. Gently toss to evenly coat.
Arrange asparagus and mushrooms in a single layer on the baking sheet. Season with pepper and, if desired, garlic powder. Bake 10 to 15 minutes, or until asparagus is tender-crisp.
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.
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