Friday, August 24 2012, 07:00 AM MDT
Roasted Asparagus and Mushrooms with Rosemary
As Aired On August 23, 2012
Recipe Courtesy Of The American Heart Association
Roasting vegetables instead of steaming them brings out their natural sugars and gives them a deliciously sweet flavor.
1 pound trimmed fresh asparagus
8 ounces shiitake or button mushrooms, cleaned and trimmed
2 teaspoons olive, canola, or corn oil
1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
Freshly ground black pepper
Garlic powder (optional)
1.) Preheat oven to 500°F.
2.) 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.
3.) 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 yet crisp.
(Copyright 2012 Sinclair Broadcasting Group.)