Recipe courtesy of Valerie Bertinelli
Roasted Asparagus and Mushrooms with Chile-Lemon Salt
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 servings, plus additional chile-lemon salt
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 135
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 472 mg
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 servings, plus additional chile-lemon salt
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 135
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 472 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Toss the mushrooms and asparagus with the oil on a baking sheet and roast, stirring once, until tender and brown in spots, about 15 minutes.
- Meanwhile, grind the chiles in a spice grinder until coarsely ground into flakes. Mix the chiles with the salt and lemon zest in a small bowl.
- Transfer the asparagus and mushrooms to a serving bowl and sprinkle with 1/2 teaspoon of the chile-lemon salt.
