Asparagus and Portobellas A bright and light side dish from Rosemarie Belisle. This recipe is also great with sliced zucchini, green beans or squash. 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)

{{recipe.Title}}

{{recipe.Title}}

by cook {{recipe.AuthorName}}
{{recipe.Title}}

Ingredients

Directions

Cooks Notes

Nutritional Information

{{recipe.AuthorName}}

{{recipe.AuthorName}}

More recipes from {{recipe.AuthorName}}

Need spices for this recipe?

{{Product.DisplayName}}

{{Product.DisplayName}}

{{Product.ShortDescription}}

…
Not available in the selected store Out of stock
Rain Check
Offers
Heart