*This recipe uses a seasoning blend found in the eCookbook, Mix it / Store it / Make it ~ Entrees and Seasonings. Click here to purchase and make the seasoning for your pantry!
Or click here to buy now.
3 tablespoons butter
one large bunch of fresh asparagus
1 large portabella mushroom
1 clove garlic (or prechopped garlic from a jar equal to 1 clove)
Southwest Seasoning Blend*
- Prepare the asparagus by snapping off the bottom inch of the stems. Slice the portabellas into thick strips.
- Melt the butter in a skillet and add the asparagus, portabella and garlic.
- Toss to coat in butter, reduce heat to medium, cover and let cook. Stir occasionally to keep from burning.
- When asparagus is tender crisp and portabella is just tender, sprinkle with a generous portion of Southwest Seasoning blend, to taste.
|This dish calls for portabella mushrooms for their meaty flavor and texture. I had plans for the second one in the package, but if you were making this dish and wanted to use both in the package, it would work just fine.|
|Aspargus and ports ready to go into the skillet|
|A little dollop of chopped garlic from a jar is the way I roll...not one for chopping my own!|
|Let it saute under the lid, but keep dropping by to remove lid and stir from time to time to keep them from burning.|
|Season to taste when veggies are just tender and remove from heat right away.|
|I cannot tell you how great this was. |
It may be tempting to do this with a different type of mushroom,
but the meaty taste and texture of the portabella is what takes this dish from fine to fabulous...
so don't use anything but a port!
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