Spring Asparagus and Wild Mushrooms

By jawilliams628

nutrition factsServings Per Recipe 4 servings (about 5 asparagus spears and 1/3 cup mushrooms)
Calories64
Total Fat (g)4
Saturated Fat (g)1,
Monounsaturated Fat (g)2,
Sodium (mg)151,
Carbohydrate (g)5,
Total Sugar (g)2,
Fiber (g)2,
Protein (g)4,
Vitamin C (DV%)10,
Calcium (DV%)2,
Iron (DV%)10,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 3 cups halved cremini, shiitake, and/or button mushrooms
• 2 tablespoons white wine
• 2 teaspoons snipped fresh tarragon
• 1 pound asparagus spears
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Snipped fresh tarragon (optional)

Details

Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

In a medium bowl toss together mushrooms, wine, and 2 teaspoons tarragon; set aside.

Snap off and discard woody bases from asparagus. Place asparagus in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.

Roast, uncovered, in a 400¿¿F oven for 5 minutes. Add mushroom mixture to the pan; toss gently to combine. Return to oven; roast about 10 minutes more or until asparagus is crisp tender. If desired, garnish with additional fresh tarragon.