Roasted Asparagus

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Roasted Asparagus

 

1 lb. fresh asparagus, trimmed

8 oz. whole mushrooms, cleaned and sliced

2 tsp. olive oil

1/4 tsp. dried rosemary, crushed

Black pepper (optional)

Garlic powder

4 cups wild rice, cooked

 

Preheat oven to 500 degrees F. Place first four ingredients in a plastic

bag and shake until asparagus and mushrooms are coated lightly with oil.

Arrange asparagus and mushroooms in a single layer on a large baking sheet.

Sprinkle with pepper and garlic. Bake about 10 minutes. Serve on a bed of

wild rice.

 

Makes four 3/4 cup servings.