|
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
Protein:
4 g
Carbohydrates:
6 g
Total
Fat: 3 g
Saturated
Fat: 0 g
Polyunsaturated
Fat: 0 g
Monounsaturated
Fat: 2 g
Cholesterol:
0 mg
Sodium:
4 mg
American
Heart Association Quick And Easy Cookbook,
Copyright ) 1995 by the American Heart Association
|
