• 1 pound trimmed fresh asparagus

• 8 ounces shiitake or button mushrooms, cleaned and trimmed

• 2 tsp olive, canola, or corn oil

• 1 tsp chopped fresh rosemary or ½ tsp. dried rosemary, crushed

• Freshly ground black pepper

• Garlic powder (optional)

Preheat oven to 450° F. Place asparagus spears and mushrooms on a large baking sheet. Drizzle oil and sprinkle rosemary over asparagus and mushrooms. Gently toss to evenly coat.

Arrange asparagus and mushrooms in a single layer on the baking sheet. Season with pepper and, if desired, garlic powder. Bake 10 to 15 minutes, or until asparagus is tender-crisp.

Each serving size is ¾ cup and provides 61 calories, 2.5 g fat, 0 mg cholesterol, 5 mg sodium, 6 g carbohydrate, 3 g dietary fiber, and 4 g protein.