Asparagus and Wild Mushrooms

Asparagus and Wild Mushrooms

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From: Diabetic Living Magazine

White wine and fresh tarragon bring this side dish to life.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 3 cups halved cremini, shiitake, and/or button mushrooms
  • 2 tablespoons white wine
  • 2 teaspoons snipped fresh tarragon
  • 1 pound fresh asparagus spears
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Snipped fresh tarragon (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Line a 15x10-inch baking pan with parchment paper. In a medium bowl toss together mushrooms, wine and 2 teaspoons tarragon; set aside.
  2. Snap off and discard woody bases from asparagus. Place asparagus in a prepared baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
  3. Roast, uncovered, 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.

Nutrition information

  • Serving size: 5 asparagus spears and ⅓ cup mushrooms
  • Per serving: 64 calories; 4 g fat(1 g sat); 2 g fiber; 5 g carbohydrates; 4 g protein; 2 g sugars; 151 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable

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