Asparagus and Portobellas

By cmschnettler

Ingredients

• 2 TB. AIR-DRIED SHALLOTS
• 1 tsp. PENZEYS MINCED GARLIC
• 10 asparagus spears (about 1 lb. of thicker-sized stalks)
• 8 portobella mushrooms (4 oz. or so)
• 1-2 TB. oil or melted butter (Rosemarie uses avocado oil)
• 1 tsp. GREEK SEASONING (TUSCAN SUNSET or Mural of Flavor would be nice salt-free options)

Preparation

Step 1

Preheat oven to 375°. Place the SHALLOTS and GARLIC in a cup and cover with 2 TB. water. Clean the asparagus (removing any woody bottom bits) and mushrooms and pat dry. Place the asparagus in a casserole dish or on a rimmed baking sheet. Slice the mushrooms and place on top of the asparagus. Press any remaining water out of the SHALLOT/GARLIC mix with your fingers or the back of a spoon, and sprinkle over the asparagus. Drizzle with the oil/butter. Sprinkle with GREEK SEASONING. Bake at 375° for about 12 minutes, stirring halfway through cooking.