Asparagus with Mushrooms and Hazelnuts
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
10.59 oz
asparagus
7.06 oz
Mushrooms
1.77 oz
Hazelnuts
2 tbsp
olive oil
1 tsp
salt
1 tsp
pepper
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Trim the ends of the asparagus and cut into 2-inch pieces.
Step 3
Clean and slice the mushrooms.
Step 4
Spread the asparagus and mushrooms on a baking sheet.
Step 5
Drizzle with olive oil and season with salt and pepper.
Step 6
Roast in the oven for 15 minutes, or until the vegetables are tender.
Step 7
Meanwhile, toast the hazelnuts in a dry skillet over medium heat until fragrant.
Step 8
Remove from heat and let cool. Then, roughly chop the hazelnuts.
Step 9
Once the vegetables are done, remove from the oven and sprinkle with chopped hazelnuts.
Step 10
Serve hot and enjoy!
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
6 g
(24
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 0.882 IU | 0.1% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 8.82 mg | 1.76% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.0882 g | 0% |
| Protein | 0.2646 g | 0.31% |
| Vitamin C | 0.6615 mg | 0.74% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 13.23 mg | 2.65% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1323 mg | 0.88% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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