Mayo Clinic Health Library

Recipe: Roasted asparagus and wild mushrooms

Updated: 04-25-2012

Dietitian's tip: Asparagus should be cooked until it is al dente, which takes only a few minutes.


Serves: 4

  • 1 pound asparagus, cut into 1-inch pieces
  • 2 cups morel or other mushrooms, cut into quarters
  • 1 teaspoon olive oil
  • 2 tablespoons balsamic vinegar
  • Zest of one lemon
  • 1 teaspoon black pepper


Combine all ingredients in a glass bowl or large sealable food bag. Toss to coat. Let marinate for 1 to 2 hours in the refrigerator.

Turn on broiler to high. Cook for 2 to 3 minutes, turning vegetables over once or until lightly browned.

Nutritional Analysis per serving
  • Calories: 57
  • Total carbohydrate: 8 g
  • Cholesterol: 0
  • Monounsaturated fat: 1.3 g
  • Protein: 4 g
  • Saturated fat: 0.2 g
  • Sodium: 11 mg
  • Total fat: 1 g
Click to expand tables
Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings