Asparagus are full of fiber and vitamin K, which aids in blood clotting, and mushrooms are rich in vitamin E, a powerful antioxidant.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500°.

  • Snap off tough ends of asparagus; cut spears into thirds.

  • Combine asparagus, onion, and mushrooms on a foil-lined baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt; toss gently. Bake at 500° for 8 minutes or until roasted.

  • Combine 3 cups water and remaining 1/4 teaspoon salt in a large saucepan; bring to a boil.

  • Stir cornmeal into remaining cup of water. Add cornmeal mixture to boiling water, stirring constantly. Cook 4 to 5 minutes or until thickened, stirring occasionally. Stir in cheese.

  • Sprinkle vegetable mixture with chives and lemon juice; toss gently. Serve over polenta.


Cooking Light Superfast Suppers

Nutrition Facts

321 calories; calories from fat 27%; fat 9.8g; saturated fat 3.4g; mono fat 5.2g; poly fat 0.8g; protein 16g; carbohydrates 42.3g; fiber 8.7g; cholesterol 11mg; iron 1.8mg; sodium 557mg; calcium 252mg.