Roasted Asparagus and Wild Mushrooms

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Although this recipe calls for morel mushrooms, other flavorful mushrooms will work as well.

1 pound asparagus, cut into 1-inch pieces

2 cups morel or other mushrooms, cut into quarters

1 teaspoon olive oil

2 tablespoons balsamic vinegar

Zest of one lemon

1 teaspoon black pepper

Directions at mayoclinic.org

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer