Guest guest Posted July 8, 2001 Report Share Posted July 8, 2001 As promised, here's a real roasted asparagus recipe from the cookbook of the week. Ellen * Exported from MasterCook Mac * Roasted Asparagus with Mushrooms Recipe By : The Mediterranean Vegan Kitchen, Donna Klein p 138 Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds asparagus -- trimmed 1/2 pound white button mushrooms -- stemmed & quartered 2 tablespoons extra virgin olive oil coarse salt -- to taste freshly ground black pepper -- to taste 2 teaspoons balsamic or sherry vinegar -- to 3 Asparagus and mushrooms are a subtle pair, perfect when a touch of understated elegance is called for at the table. Roasting in the oven intensifies their taste, while the balsamic vinegar sharpens it. Preheat the oven to 425F. In a nonstick baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper. Spread the vegetables in a single layer. Roast for 10 to 15 minutes, or until the vegetables are tender and browned, turning once or twice. Transfer the vegetables to a serving platter. Sprinkle with the vinegar, tossing gently to combine. Season with additional salt and pepper as necessary. Serve warm or at room temperature. Variation: For a slightly earthier flavor, substitute fresh wild mushrooms, cultivated brown cremini, or thin slices of portobello for the button variety. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 77 Calories; 7g Fat (75% calories from fat); 2g Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 1 Vegetable; 1 1/2 Fat _____ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.