FROM 30/10'S KITCHEN...

Roast Peppercorn Asparagus

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Roast Peppercorn Asparagus

Makes 2 Servings: Counts towards 2 cups Vegetables, 1 tablespoon Oil

 

INGREDIENTS

 2 cups Asparagus (1 Bundle), ends trimmed
 1½ cups Button Mushrooms, quartered
 ½ cup Red Onion, chopped
 2 Sprigs Fresh Rosemary, minced
 2 tablespoons Olive Oil
 1 tablespoon Fresh Lemon Juice
 Sea Salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

1

Preheat the oven to 450ºF.

2

Lightly spray a baking sheet with olive oil cooking spray.

3

In a bowl, combine vegetables and drizzle with olive and lemon juice, toss to coat evenly.

4

Spread the vegetables in a single layer on the baking sheet. Sprinkle it with rosemary, salt and pepper.

5

Roast in the oven until asparagus is tender, about 15 minutes.

 

Ingredients

 2 cups Asparagus (1 Bundle), ends trimmed
 1½ cups Button Mushrooms, quartered
 ½ cup Red Onion, chopped
 2 Sprigs Fresh Rosemary, minced
 2 tablespoons Olive Oil
 1 tablespoon Fresh Lemon Juice
 Sea Salt, to taste
 Black Pepper, to taste

Directions

1

Preheat the oven to 450ºF.

2

Lightly spray a baking sheet with olive oil cooking spray.

3

In a bowl, combine vegetables and drizzle with olive and lemon juice, toss to coat evenly.

4

Spread the vegetables in a single layer on the baking sheet. Sprinkle it with rosemary, salt and pepper.

5

Roast in the oven until asparagus is tender, about 15 minutes.

Roast Peppercorn Asparagus
IngredientsDirections

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