Roasted Asparagus, Mushrooms & Prosciutto

Roasted Asparagus, Mushrooms & Prosciutto

1 Review
From: EatingWell Magazine, March/April 2015

A quick roast in the oven and this trio melds together to become the perfect vegetable side dish recipe for chicken or steak. Or toss the warm roasted asparagus and mushrooms with baby spinach and a little more oil and vinegar to turn it into a quick salad recipe.

Ingredients 4 servings

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  • 1 bunch asparagus (about 1 pound), trimmed and cut into thirds
  • 8 ounces cremini (baby bella) mushrooms, halved
  • 3 very thin slices prosciutto, cut into ¼-inch strips
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 1 tablespoon sherry vinegar

Preparation

  • Active

  • Ready In

  1. Preheat oven to 425°F.
  2. Toss asparagus, mushrooms, prosciutto, oil, pepper and salt together on a large rimmed baking sheet. Roast, stirring once, until the vegetables are tender and browned, 20 to 25 minutes. Transfer to a serving bowl, drizzle with vinegar and toss to coat.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 91 calories; 5 g fat(1 g sat); 2 g fiber; 7 g carbohydrates; 7 g protein; 171 mcg folate; 8 mg cholesterol; 2 g sugars; 0 g added sugars; 1,062 IU vitamin A; 8 mg vitamin C; 35 mg calcium; 1 mg iron; 372 mg sodium; 492 mg potassium
  • Nutrition Bonus: Folate (43% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, ½ lean meat, ½ fat

Reviews 1

June 13, 2016
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By: EatingWell User
This has become my new favorite way to roast asparagus. Excellent recipe!
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