Roasted Asparagus, Mushrooms & Prosciutto
From EatingWell: March/April 2015

A quick roast in the oven and this trio melds together to become the perfect vegetable side dish recipe for roasted chicken or steak. Or toss the warm roasted asparagus and mushrooms with baby spinach and a little more oil and vinegar to turn it into a quick salad recipe.

1 bunch asparagus (about 1 pound), trimmed and cut into thirds
8 ounces cremini (baby bella) mushrooms, halved
3 very thin slices prosciutto, cut into 1/4-inch strips
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground pepper
1/8 teaspoon salt
1 tablespoon sherry vinegar

Preheat oven to 425°F.

Toss asparagus, mushrooms, prosciutto, oil, pepper and salt together on a large rimmed baking sheet. Roast, stirring once, until the vegetables are tender and browned, 20 to 25 minutes. Transfer to a serving bowl, drizzle with vinegar and toss to coat.

Makes: 4 servings
Serving Size: about 3/4 cup

NUTRITION
Per serving: 91 calories; 5 g fat (1 g sat, 3 g mono); 8 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 2 g total sugars; 7 g protein; 2 g fiber; 372 mg sodium; 492 mg potassium.

Nutrition Bonus: Folate (43% daily value), Vitamin A (21% dv)