1 pouch Bertolli® Premium Champignon
1 Portobello Mushroom Pasta Sauce
⅓ cup Bertolli® Classico™ Olive Oil
6 Tbsp shallots, finely chopped
1 ½ tsp fresh parsley, finely chopped
1 ½ tsp chives , finely chopped
1 ½ tsp tarragon, finely chopped
8 oz wild mushrooms , trimmed, quartered
3 sprigs fresh thyme
2 Tbsp kosher salt
2 bunches asparagus, about 28 spears
2 Tbsp sherry vinegar
4 oz pecorino , or Parmigiano-Reggiano cheese
In a medium bowl, combine Bertolli® Premium Champignon, Portobello Mushroom Pasta Sauce, olive oil, shallot, and herbs.
Season, if desired, with ground black pepper.
Remove ½ of the mixture and combine with mushrooms and thyme; set aside to marinate for 10 minutes or refrigerate overnight.
In a large stockpot, bring water and kosher salt to a boil.
Meanwhile, trim asparagus by snapping the ends a few inches from the base, or for jumbo asparagus, with a vegetable peeler, peel ½-inch below the tip.
Cook in boiling water for 5 minutes or until desired doneness.
Drain and immediately put in the ice bath if serving at room temperature.
Remove mushrooms from marinade, reserving marinade then discard thyme.
In a 12-inch skillet, brown mushrooms in a single layer over medium-high heat for 10 minutes and add salt and pepper if desired; keep warm.
For the dressing, combine remaining sauce mixture, reserved marinade, and vinegar.
Season, if desired, with salt and pepper.
Sugar: 7g
:
Calcium: 390mg
Calories: 357kcal
Carbohydrates: 18g
Cholesterol: 29mg
Fat: 26g
Fiber: 7g
Iron: 7mg
Potassium: 857mg
Protein: 17g
Saturated Fat: 8g
Sodium: 3226mg
Vitamin A: 2195IU
Vitamin C: 20mg
