RECIPE SUMMARY

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

Preheat the oven to 450ºF.

Lightly spray a baking sheet with olive oil cooking spray.

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

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

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