Roasted Asparagus and Mushrooms with Rosemary

Try out this light and healthy recipe that is a snap to prepare.


1 lb. trimmed fresh asparagus
8 oz. shiitake or button mushrooms, cleaned and trimmed
2 tsp. olive oil
1 tsp. chopped fresh rosemary or ½ tsp. dried rosemary, crushed
Freshly ground black pepper
Garlic powder (optional)


  1. Preheat oven to 500 degrees.
  2. Place asparagus spears and mushrooms in a large plastic bag with a tight-fitting seal. Drizzle oil over asparagus mixture in bag. Add rosemary. Seal bag tightly and shake gently.
  3. Arrange asparagus and mushrooms in a single layer on a large baking sheet. Season with pepper and, if desired, garlic powder.
  4. Bake about 10 minutes, or until asparagus is tender-crisp.

Per Serving

Serves four; serving size is ¾ cup. Each serving provides:

Calories 61
Total fat 2.5 g
Cholesterol 0 mg
Sodium 5 mg
Total carbohydrate 6 g
Dietary fiber 3 g
Sugars 3 g
Protein 4 g

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