Sauteed Asparagus and Portabellas

*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! 
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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*

  1. Prepare the asparagus by snapping off the bottom inch of the stems.  Slice the portabellas into thick strips.   
  2. Melt the butter in a skillet and add the asparagus, portabella and garlic. 
  3. Toss to coat in butter, reduce heat to medium, cover and let cook.  Stir occasionally to keep from burning. 
  4. When asparagus is tender crisp and portabella is just tender, sprinkle with a generous portion of Southwest Seasoning blend, to taste. 
Serve immediately.
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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