ASPARAGUS AND MUSHROOM TOSTADAS WITH MONTEREY JACK CHEESE Recipe

Ingredients

4 fresh asparagus spears
2 tablespoons chopped onion
2 tablespoons olive oil
1 garlic clove finely chopped
2 cups sliced crimini mushrooms or shitake
2 tablespoons white wine
1 teaspoons chopped fresh basil
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh thyme
16 round tortilla chips
4 oz. Monterey Jack cheese

Preparation

Step 1

Snap off tough ends of asparagus spears. Cook asparagus in boiling water 3 minutes or until crisp-tender. Plunge into ice water to stop the cooking process, drain and cut into 1/2” pieces. Saute onion in hot oil over medium heat in large skillet 30 seconds or until tender. Add garlic and mushrooms and saute for 1-2 minutes or until mushrooms are tender. Add wine, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in basil, marjoram, thyme and asparagus. Place tortilla chips in single layer on baking sheet. Spoon 1 teaspoon mushroom mixture onto each tortilla chip, top evenly with cheese. Bake at 375 degrees for 5 minutes or until cheese melts.