RECIPE SUMMARY
Mushroom & Asparagus Medley
Makes 1 Serving: Counts towards 2 cups Vegetables, 1 tablespoon Oil
INGREDIENTS
1 cup Asparagus, chopped
¾ cup Mushrooms, sliced
¼ cup Red Onion, sliced
2 Sprigs Fresh Rosemary, minced
1 tablespoon Olive Oil
1 tablespoon Fresh Lemon Juice
Sea Salt, to taste
Black Pepper, to taste
DIRECTIONS
1
Preheat the oven to 450°F.
2
In a large bowl, combine all the vegetables and drizzle with olive oil and lemon juice and sprinkle with salt and pepper; toss to coat.
3
Spread the vegetables in a single layer on a baking sheet and roast in the oven for 15 to 20 minutes until asparagus is tender.
Ingredients
1 cup Asparagus, chopped
¾ cup Mushrooms, sliced
¼ cup Red Onion, sliced
2 Sprigs Fresh Rosemary, minced
1 tablespoon Olive Oil
1 tablespoon Fresh Lemon Juice
Sea Salt, to taste
Black Pepper, to taste
Directions
1
Preheat the oven to 450°F.
2
In a large bowl, combine all the vegetables and drizzle with olive oil and lemon juice and sprinkle with salt and pepper; toss to coat.
3
Spread the vegetables in a single layer on a baking sheet and roast in the oven for 15 to 20 minutes until asparagus is tender.