[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Asparagus and Wild Mushrooms[/title][fusion_text]Week of May 26th-30th 2014
3 c. halved mushrooms (cremini, shitake, morel and/or button)
2 t. white wine 2 t. snipped fresh tarragon
Preheat over to 400 degrees. In a medium bowl toss together above ingredients and set aside.
1 pound fresh asparagus spears 1 T. olive oil
¼ t. salt ¼ t. black pepper
Snap off and discard woody bases from asparagus. Place in baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast, uncovered, for 5 minutes. Add mushroom mixture to the pan; toss gently to combine. Return to oven; roast about 10 minutes more or until asparagus is crisp-tender. If desired, garnish with additional fresh tarragon.
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