Sesame Asparagus and Mushrooms

Super Quick. Use the heaviest jelly-roll pan or roasting pan available for roasting the vegetables.

Yield: 6 servings

Ingredients

• 2  tablespoons  rice wine vinegar
• 1  teaspoon  dark sesame oil
• 1/4  teaspoon  salt
• 1/8  teaspoon  garlic powder
• 1/8  teaspoon  black pepper
• 1  pound  fresh asparagus spears
• 8  ounces  whole fresh mushrooms
• 1/2  teaspoon  sesame seeds (optional)

Preparation

1. Preheat oven to 500°.

2. Combine first 5 ingredients in a heavy-duty zip-top plastic bag. Snap off tough ends of asparagus. Remove scales with a vegetable peeler, if desired. Cut asparagus spears in half. Cut mushrooms into quarters (or in half, if small). Add asparagus, mushrooms, and, if desired, sesame seeds to vinegar mixture; seal bag, and turn to coat vegetables well.

3. Place vegetables in a single layer on a 15 x 10-inch jelly-roll pan. Bake at 500° for 10 minutes or until tender, stirring after 5 minutes.

Nutritional Information

Calories:

31 (38% from fat)

Fat:

1.3g (sat 0.2g,mono 0.0g,poly 0.0g)

Protein:

2g

Carbohydrate:

4.1g

Fiber:

1.5g

Cholesterol:

0.0mg

Iron:

0.0mg

Sodium:

101mg

Calcium:

0.0mg