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Eat fresh and enjoy the flavors of spring Apr 25th 2012, 05:00 With Mayo Clinic nutritionists Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D. read biography Latest entries Eat fresh and enjoy the flavors of spring April 25, 2012 When you crave a savory taste, you want umami April 17, 2012 Go green for the planet April 11, 2012 Pink slime and red meat — What's the takeaway? April 4, 2012 Play it safe when taking food to a loved one in the hospital March 28, 2012 Connect with others who've been there. Share stories. Learn. Join Mayo Clinic's online community. Free E-Newsletters Subscribe to receive the latest updates on health topics. About our newsletters Nutrition-wise blog April 25, 2012 By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D. Spring is a season of fresh starts. I find this motivates me to try something new. Years ago, I did try something new — planting asparagus. I failed. But two years ago I tried again in a new location with a bit more sun. Much to my surprise, I have asparagus. Well, I have spindles for stalks. Still this is progress. And I can easily supplement my harvest with fresh asparagus from the grocery store or farmers market. Another much anticipated spring crop is morel mushrooms. For those of you who know and love morels, I need not say more. For those who are intrigued and looking for a new spring treat, try morels. Check the farmers market or find an experienced mushroom hunter and go for a walk in the woods. Asparagus and morel mushrooms are great additions to savory recipes or tasty on their own — grilled, broiled, roasted or sauteed. Here's a recipe that combines them, compliments of our own Chef Mark Beland. Roasted asparagus and wild mushrooms 1 pound asparagus, cut in 1-inch pieces 2 cups morel or other mushrooms, cut in quarters 1 teaspoon olive oil 2 tablespoons balsamic vinegar Zest of one lemon 1 teaspoon black pepper Combine all ingredients in a glass bowl or large sealable food bag. Toss to coat. Let marinate for 1 to 2 hours in the refrigerator. Turn on broiler to high. Cook for 2 to 3 minutes, turning vegetables over once or until lightly browned. Enjoy! Katherine blog index

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