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Sesame Asparagus and Mushrooms

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

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)

Nutrition 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

How to Make It

  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.

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