Roasted Asparagus and Wild Mushroom Stew

Roasted Asparagus and Wild Mushroom Stew
Appropriate for:

Serves 8 ⅔ cup per serving


1 lb. asparagus
1 oz. dried wild mushroom medley
1 cup very hot water
2 teaspoon olive oil
2 stalks celery
1 carrot
small onion
head fennel (anise)
4 sprigs fresh thyme
pinch cayenne pepper
ground black pepper to taste
teaspoon dried sage
1 tablespoon fresh chopped parsley
1 tablespoon + 1 teaspoon dry Marsala wine
bay leaf
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 cups vegetable stock,
2 oz. pine nuts


Preheat oven to 400° F. Wash and cut off the tough bottoms of asparagus spears. Place the asparagus spears into a single layer on a baking sheet. Spray the spears with olive oil. (1 teaspoon olive oil sprayed on spears) Bake in the oven for 10 minutes. Allow the spears to cool and cut into 1-inch pieces. Reconstitute dried mushrooms in 1 cup very hot water. Heat 1 teaspoon olive oil in non-stick sauce pan over medium-high heat and add diced celery, carrots, onions, and fennel and saut until onions are translucent. Add thyme, cayenne pepper, sage, chopped parsley, Marsala wine, bay leaf, garlic powder, onion powder, and keep stirring for 1 more minute over heat. Add vegetable stock, liquid from the dried mushrooms, diced wild mushrooms, and simmer for 15 minutes. Place the asparagus pieces in the bottom of the dish, add stew and sprinkle pine nuts over the top and serve.


Calories 97
Total fat 6 g
Saturated fat 0.6 g
Monounsaturated fat 2.2 g
Polyunsaturated fat 2.7 g
Cholesterol 0.0 mg
Calcium 40 mg
Sodium 28 mg
Phosphorus 96 mg
Potassium 335 mg
Total carbohydrates 9.6 g
Dietary fiber 3 g
Sugar 3.3 g
Protein 3 g