Sesame Asparagus and Mushrooms

Oxmoor House
Super Quick. Use the heaviest jelly-roll pan or roasting pan available for roasting the vegetables.
6 servings


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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)


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.

Created date

April 2008

Nutritional Information

Calories 31
Caloriesfromfat 38 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 4.1 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 101 mg
Calcium 0.0 mg