Roasted Asparagus Shiitake Salad

1. preheat oven to 350.

2. toss garlic with asparagus and shiitakes and place on a roasting pan, roast for 5 minutes.

3. remove to a bowl and cool completely.

4. add onion, peppers, tomatoes.

5. whisk together vinegar, olive oil, salt and pepper, drizzle over salad, toss, serve.

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Nutrient	Quantity
Total fats	73.2548 g
Protein	34.0286 g
Carbohydrates	28.5006 g
Energy	883.6885 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6181 g
Water	626.1915 g
Aspartic acid	2.4356 g
Calcium, Ca	284.2554 mg
Lutein + zeaxanthin	3247.3859 g
Fiber, total dietary	11.0144 g
Fatty acids, total saturated 22:0	0.0929 g
Carotene, beta	2054.6197 g
Niacin	5.8869 mg
Vitamin A, RAE	207.8654 g
Arginine	0.5647 g
Riboflavin	0.8444 mg
Tocopherol, beta	0.0792 mg
Fatty acids, total saturated 20:1	0.2239 g
Glutamic acid	1.3423 g
Sodium, Na	96.2759 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9206 g
Total lipid (fat)	73.2548 g
Manganese, Mn	1.034 mg
Fructose	5.4389 g
Proline	0.3452 g
Fatty acids, total saturated 16:0	8.4474 g
Sucrose	1.7363 g
Choline, total	153.8523 mg
Sugars, total	11.7811 g
Serine	0.5208 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	1.4489 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	0.7968 mg
Selenium, Se	31.5422 g
Ash	4.519 g
Fatty acids, total saturated 18:1 undifferentiated	51.4076 g
Pantothenic acid	1.4067 mg
Phenylalanine	0.3816 g
Copper, Cu	1.2123 mg
Betaine	2.8636 mg
Thiamin	0.8431 mg
Retinol	34.0001 g
Methionine	0.1519 g
Iron, Fe	12.2812 mg
Carbohydrate, by difference	28.5006 g
Phosphorus, P	483.4486 mg
Folate, total	267.2471 g
Tocopherol, gamma	1.0058 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Alanine	0.5547 g
Cholesterol	56.6668 mg
Valine	0.5738 g
Fatty acids, total saturated 18:2 undifferentiated	7.2911 g
Glycine	0.4656 g
Carotene, alpha	41.9484 g
Glucose (dextrose)	4.3274 g
Fatty acids, total saturated 14:0	0.0052 g
Zinc, Zn	3.8624 mg
Isoleucine	0.378 g
Fatty acids, total polyunsaturated	8.0454 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	0.6384 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	3574.726 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	267.2471 g
Tryptophan	0.141 g
Vitamin C, total ascorbic acid	39.0393 mg
Phytosterols	278.4823 mg
Fatty acids, total saturated 20:0	0.2981 g
Tyrosine	0.2567 g
Vitamin B-12	1.1333 g
Vitamin K (phylloquinone)	233.0735 g
Fatty acids, total saturated	10.3085 g
Histidine	0.247 g
Fatty acids, total monounsaturated	52.6428 g
Threonine	0.4168 g
Folate, food	267.2471 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Cryptoxanthin, beta	1.25 g
Vitamin E (alpha-tocopherol)	16.0695 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	98.6765 mg
Lysine	0.5346 g
Potassium, K	1355.4605 mg
Cystine	0.1524 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	4 cloves	17.88	3.9672	0.06
Olive oil	0.33 cup	636.48	0	72
Asparagus	1	90.7186	17.5994	0.5443
Pepper	0	0	0	0
red pepper	1	1.25	0.2753	0.0138
cherry tomato	0.66 cup	100.8669	0	0.5667
red wine vinegar	3 tablespoons	8.493	0.1207	0
red onion	1	28	6.538	0.07
mushroom cap	0.25 lb	100.8669	0	0.5667