Jumbo Asparagus with Wild Mushrooms and Pecorino Cheese Recipe

A delightful vegetarian dish made with Bertolli Premium Pasta Sauce.

Joseph Louis | Flickr.com

How To Make Jumbo Asparagus with Wild Mushrooms and Pecorino Cheese

The Bertolli® Classico™ Olive Oil and Portobello Mushroom Pasta Sauce add a tangy and sharp flavor to the asparagus. You can serve this for dinner or at family gatherings.

Prep: 35 mins
Cook: 40 mins
Total: 1 hr 15 mins


  • 1 pouch Bertolli® Premium Champignon
  • 1 Portobello Mushroom Pasta Sauce
  • 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


  1. In a medium bowl, combine Bertolli® Premium Champignon, Portobello Mushroom Pasta Sauce, olive oil, shallot, and herbs.

  2. Season, if desired, with ground black pepper.

  3. Remove ½ of the mixture and combine with mushrooms and thyme; set aside to marinate for 10 minutes or refrigerate overnight.

  4. In a large stockpot, bring water and kosher salt to a boil.

  5. 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.

  6. Cook in boiling water for 5 minutes or until desired doneness.

  7. Drain and immediately put in the ice bath if serving at room temperature.

  8. Remove mushrooms from marinade, reserving marinade then discard thyme.

  9. 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.

  10. For the dressing, combine remaining sauce mixture, reserved marinade, and vinegar.

  11. 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
Nutrition Disclaimer
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


    Leave a comment

    Replying to