Roasted asparagus and wild mushrooms

Dietition's Tip

Although this recipe calls for morel mushrooms, other flavorful mushrooms will work as well.

Ingredients

  • 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

Directions

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.

Place onto nonstick cookie sheet. Turn broiler to high. Cook for 2 to 3 minutes, turning vegetables over once or until lightly browned.

Serves

Serves 4