preheat oven to 500 degrees.
place asparagus spears and mushrooms in a large plastic bag with a tight-fitting seal...drizzle oil over asparagus mixture in bag...add rosemary...seal bag tightly and shake gently.
arrange asparagus and mushrooms in a single layer on a large baking sheet...season with pepper and, if desired, garlic powder...bake about 10 minutes, or until asparagus is tender-crisp.
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 409.5mg||11 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 3.4g|
|Protein 4.2g||6 %|
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Calories per serving: 35
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