Try this classic combination in the spring when asparagus and mushrooms are in season.

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.

Place onto nonstick cookie sheet. Turn broiler to high. Cook for 2 to 3 minutes, turning vegetables over once or until lightly browned.

• 1 pound asparagus, cut into 1-inch pieces
• 2 cups morel or other mushrooms, cut into quarters
• 1 teaspoon olive oil
• 2 tablespoons balsamic vinegar
• Zest of one lemon
• 1 teaspoon black pepper