Savor the peak of asparagus season (from March to late June) with this delightful dish. Roasting fresh, green spears enhances their flavor and provides for a more tender texture. Mushrooms, lightly sautéed in olive oil and garlic, add a delicious, earthy flavor.
1 1/2 pound medium thick asparagus, tough ends trimmed
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
Preheat the oven to 475°F.
Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add mushrooms and garlic, sauté until mushrooms are brown and just tender, 8 to 10 minutes. Remove the pan from the heat. Add lemon juice and parsley, toss to coat. Set aside.
Meanwhile, arrange asparagus on a rimmed baking sheet. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until just tender, about 10 minutes. Arrange asparagus on a serving platter and top with mushrooms.
Per Serving:130 calories (90 from fat), 10g total fat, 1.5g saturated fat, 115mg sodium, 8g carbohydrates, (3 g dietary fiber, 3g sugar), 5g protein.
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