A delightful vegetarian dish made with Bertolli Premium Pasta Sauce.
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.
In a medium bowl, combine Bertolli® Premium Champignon, Portobello Mushroom Pasta Sauce, olive oil, shallot, and herbs.
Season, if desired, with ground black pepper.
Remove ½ of the mixture and combine with mushrooms and thyme; set aside to marinate for 10 minutes or refrigerate overnight.
In a large stockpot, bring water and kosher salt to a boil.
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.
Cook in boiling water for 5 minutes or until desired doneness.
Drain and immediately put in the ice bath if serving at room temperature.
Remove mushrooms from marinade, reserving marinade then discard thyme.
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.
For the dressing, combine remaining sauce mixture, reserved marinade, and vinegar.
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
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